HOW TO CRUSH ICE RECIPES

Name: Instant banana ice cream
Prep time: 1 h
Yield: Serves 4

INSTANT BANANA ICE CREAM RECIPE - BBC FOOD

Instant banana ice cream recipe - BBC Food image

An easy instant banana ice cream recipe that all the family will love. Instantly. Top with berries, dark chocolate drops or whatever you fancy.

Provided by Justine Pattison

Prep Time 1 hours

Cook Time 0 minutes0S

Yield Serves 4

Number Of Ingredients 1

Ingredients

2 large, ripe but firm bananas

Steps:

Line a baking tray with baking paper. Peel and slice the bananas into 1cm/½in pieces. Place in a single layer on the tray and freeze for 4–6 hours until solid, or overnight. (If not using immediately, transfer to a lidded container and return to the freezer for up to a month before using.)
To make the ice cream, tip the frozen bananas into a sturdy food processor. Blend on the pulse setting until the bananas become finely chopped, then whizz into a very thick, creamy purée. The ice cream should form a soft ball.
Spoon into dessert dishes and eat just as it is, or top with berries, chocolate drops or anything you fancy, such as the chocolate sauce in the tips.
If not serving all the ice cream at once, transfer the leftover ice cream as quickly as possible into a lidded container and freeze for up to 2 weeks. When frozen like this you can use an icecream scoop to spoon into bowls.

SWEDISH CREME RECIPE: HOW TO MAKE IT - TASTE OF HOME

Swedish Creme Recipe: How to Make It - Taste of Home image

This thick and creamy dessert is my interpretation of my mother’s recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. —Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cups heavy whipping cream
1 cup plus 2 teaspoons sugar, divided
1 envelope unflavored gelatin
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups sour cream
1 cup fresh or frozen raspberries

Steps:

In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.

Nutrition Facts : Calories 440 calories, FatContent 32g fat (21g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 55mg sodium, CarbohydrateContent 32g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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Reviews 4.9

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