July ends with a note on home-made banana ice cream. August begins with an accelerated pace here: more time on my hands, more variety. But back to bananas.
The Donvier (see: Gadgets) made banana ice cream twice: once with bananas so ripe, they seemed a few steps away from making alcohol from them, and a second time with primly seasoned bananas.
I looked at one of the How To Ice Cream Videos, and decided this would do:
4 bananas
500 ml whole fat milk (the organic "
Zuiver Zuivel" label with the pretty cows: best milk ever)
1 tablespoon of sugar
Mash the bananas with a fork until the chunks dissolve and the mixture gets creamy.
Add the milk and sugar and continue evening the mixture with a whisk or fork.
Pour mixture into ice cream maker and follow instructions until you get ice cream.
The overripe bananas produced a darker brown ice-cream with quite an overbearing taste. Not a good idea. Together with the special guinea pig that I prepared this for, I much preferred the ice-cream from normally seasoned bananas. But what really stood out too was the great milk taste. So the dairy one uses for Home-Made Heaven, be it cream or milk, has to be beyond reproach.
The extractor (see under label Gadgets) was my tool to juice the remaining batch of red currant. I had this juice a) plain, b) over ice cream. The sun is doing such a great job out there in a dry summer that the red currant juice plain tasted not sour at all. Do you see this one coming? No extra sugar.
As my brain isn't wired to retain either card games or recipes, facilitation has come in the shape of a baby blue Nintendo DS Lite and Jamie Oliver, ever omnipresent. If you can dim the blaring music, take it to the supermarket and do your shopping.
July ends with a note on home-made banana ice cream. August begins with an accelerated pace here: more time on my hands, more variety. But back to bananas.
