Recipe for Banana and Praline Ice Cream


100g (4oz) caster sugar
100g (4oz) blanched almonds
450ml (3/4pt) double cream
150ml (1/4pt) condensed milk
5ml (1tsp) vanilla extract
4 bananas
Splash of lemon juice


Place sugar and almonds in a pan. Heat on the simmering plate for 10-15 minutes until the sugar has started to melt. Transfer to the boiling plate for 1-2 minutes and cook to a rich, golden brown caramel. Taking great care, pour on to Aga Bake-o-Glide in a small roasting tin or on to an oiled baking sheet. Leave to cool and harden.

Whisk the cream, condensed milk and vanilla extract to a soft peak. Peel and slice the bananas and place in a food processor with lemon juice. Process until smooth. Cover the praline with a tea towel and crush with a rolling pin. Fold the banana puree and praline into the cream mixture. Freeze for 2 hours.

Stir well and re-freeze until firm about 6 hours.

To serve
Stand the ice cream in the refrigerator for 10 minutes until soft enough to scoop into chilled glasses. Serve with the sweet Christmas biscuits and the sticky toffee sauce.

The ice cream will keep in the freezer for up to two months.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here