With the weather warming up and the evenings becoming longer, ice cream days are here again!
I want to SCREAM really loudly about this one, as it's soooo easy - 5 minutes to prepare for freezing and it's yet another recipe that you don't need to use a machine for.
But before I get on to the ice cream, I want to show you the chocolate cups I came up with. You really need some silicone moulds for these as the chocolate shells pop out of them without any fuss. I've used sphere and pyramid moulds.
Melt about 50g of dark chocolate and pour into a piping bag made from baking parchment or use a ready made one with a very small (no. 2) nozzle. You can also just use a teaspoon to drizzle the chocolate into the moulds, less clean up this way! Drizzle the dark chocolate in a random fashion over the inside of the moulds (or you can do some proper designs) and leave to set in the fridge.
Melt 100-200g of good white chocolate and brush the moulds until well covered. Leave to set. You need to coat the moulds with several additions of the white chocolate to make a firm shell that won't break.
You can now add the ice cream, or use them to hold summer fruits or mousse as in
this recipe from Jen at
Use Real Butter. Just make sure that if you are adding anything runny that needs to set, put the moulds onto a baking sheet or plate, and fill them up BEFORE lifting into the fridge/freezer - lesson learnt the hard way!!
Now, the best part - the ice cream!
David Lebovitz says that
"this is the world's easiest ice cream", and having made it a few times now, I have to agree. It's just melted chocolate, milk, banana, Baileys and rum, blended together and frozen. No churning, no stirring, no nothing!
I used half cream and half semi skimmed milk and swapped the rum for Frangelico - delicious.
Thanks David for a great recipe!
Chocolate, Banana and Baileys Ice CreamAdapted from this recipe by David Lebovitz2oz (55g) dark or milk chocolate, broken into squares (I used milk chocolate)
3 tablespoons (40 ml) milk, whole or low fat (I used semi skimmed)
3 tablespoons (40 ml) cream
6 tablespoons (80 ml) Baileys Irish Cream liqueur
1 medium banana, peeled and thickly sliced
1 tablespoon (15 ml) dark rum (I used Frangelico liqueur)
Melt the chocolate with the cream and milk in a microwave, stirring every 15 seconds - or melt in a bowl over a pan of simmering water.
Using a blender, blend the melted chocolate/cream/milk mixture, the Baileys, the banana and the rum (or Frangelico) until smooth.
Pour into the chocolate shells, or other moulds or even a plastic container and freeze for at least 4 hours.
(Printable Recipe)
This is my contribution to this month's
Sugar High Friday, being hosted by Zilla at
Climbin' the Walls. She's asking for wheat free desserts to be submitted by 25th May 09.
This event was created by Jennifer at
The Domestic Goddess. You can see all the previous themes
here.
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