This Buttermilk Banana Ice Cream Recipe is perfect for kiddos on a hot afternoon and with chocolate magic shell and hazelnut praline it becomes a delicious after dinner dessert for the whole family!
A delicious summer treat you should have in your freezer at all times!
Who doesn’t remember Chocolate Magic Shell from the 80′? I sure do and it is still one of the best things about eating ice cream, the tap with the spoon to crackle it up is such a mesmerizing moment, true magic!
It is almost ridiculous how easy it is to make your own, only two ingredients and you can use any kind of chocolate you want. My personal favorite is dark peppermint chocolate, it goes great with almost every ice cream flavor out there.
Summer is here so you should most definitely be eating all the ice cream you can, if not every day then at least few times a week.
Recipe: Buttermilk Banana Ice CreamMakes 1 L. / 1 Quart
- 4 Ripe Bananas
- 1 tsp. Lemon Juice
- 1 tsp. Sea Salt
- 3,5 dl (1 1/2 cups) Buttermilk (devided)
- 2,5 dl (1 cup) Heavy Cream
- 6 Egg Yolks
- 1 dl (7 tbsp.) Brown Sugar
- Purée the bananas together with lemon juice and salt in a blender until smooth. Then add 1 dl (1/2 cup) buttermilk and give it a spin.
- Scald (bring to almost boil) the cream and rest of the buttermilk (2,5 dl / 1 cup)
- Meanwhile whisk the egg yolks and brown sugar until light and fluffy
- Slowly pour 1/3 of the warm cream into whipped yolks while whisking constantly
- Return to the pot and cook over medium low heat until the custard starts to thicken
- Strain into a clean bowl, add the banana-buttermilk purée. Stir together and cool in the fridge for min. 4 hours
- Churn in an ice cream machine, then freeze in the freezer
Recipe: Hazelnut PralinePerfect to sprinkle on ice cream and pies
- 250 g (1/2 lbs) Hazelnuts
- 2 dl (3/4 cups) Sugar
- Toast the nuts in a single layer on a baking trey in a 180°C (350°F) hot oven for aproxementely 12 minutes, or until fragrant and slightly darker
- Then rub the brown skin off them by placeing a handful at a time in a tea towel and rubbing them together
- Place the nut in a singel layer on parchment paper
- Melt the sugar in a pan until completely melted and amber colored. Do not stir while the sugar is melting!
- Pour the piping hot sugar over nuts in an even layer and let cool for 30 minutes
- Crack the praline into pieces and spin in a blender or food processor until you have a sand like crumble
Recipe: Chocolate Magic Shell
- 100 g Dark Chocolate, preferably 70%
- 1 tbsp. Coconut Oil
- Melt the chocolate and coconut oil together over water bath or in the microwave. Stir together and drizzle over ice cream