I'm an ice cream fiend! Next to chocolates, ice creams are my next favorite. When I saw David's version of Banana Brown Sugar Ice Cream, I just knew I have to try it. Hey I got a perfect excuse I got mushy bananas sitting on my counter waiting to be transformed into something delicious!As regular readers of this blog probably knows by now that bananas and I don't go well together, so I thought in ice cream form, I might get a change of opinion. The verdict came out as 50-50, These turn out like Turon, well... not exactly true.. these came out smelling like it though rich warm scent of sweet caramel enrobing the ripe bananas. I could actually eat it as is. Caution though these are hot! I almost burn my finger in it *blush* I thinker a bit with David's recipe and use yogurt instead of cream or milk, since I'm so enamored with Red Mango, I thought it would turn out like so. The recipe calls for so much sugar I thought it might come out too sweet, a tangy yogurt is my answer to this dilema. To my disappointment it didn't, it came out a bit icy and much harder than regular ice cream. It have been because it didn't have a egg custard base like any good French vanilla ice cream. If this happens don't worry though, just let it stand at room temp. for 5 minutes but if you live in a tropical country like I do, we are currently experiencing El Niño, so few minutes barely out of the freezer they are scoopable. My verdict is flavor wise I think is good if you're fond of bananas but if you're like me? it takes getting used too but still much more bearable than banana cakes. Or maybe I'm just being bias or something. What the heck? Just give it a try and be the judge yourself. Enjoy! ^_^
The rich thick chocolate fudge on top of the ice cream is a leftover sauce which I made weeks ago for my Chocolate Chip Cupcake. These are a good all around sauce because they are rich without being coyingly sweet. A warning though they are definitely addictive.