Category : Desserts
Author : Mary
Hits : 2713
Date : 15/02/2005
100g (4oz) caster sugar100g (4oz) blanched almonds450ml (3/4pt) double cream150ml (1/4pt) condensed milk5ml (1tsp) vanilla extract4 bananasSplash 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 serveStand 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.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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