Quick Berry and Créme Fraîche Ice Cream
Photography Aaron McLean.
This is not a true ice cream but it does have a lovely creamy texture, more like that of a soft-serve ice cream. To keep it from melting too quickly, you can present the glasses sitting in a bowl of crushed ice. Another tip is to put the glasses in the freezer 30 minutes before filling with the ice cream.
Serves: 6
INGREDIENTS
2 very ripe bananas, peeled and thinly sliced
250 grams frozen mixed berries
250 grams crème fraîche
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
finely grated zest of ½ an orange
1-2 tablespoons orange or berry liqueur, optional
To serve
plain yoghurt
fresh blueberries
METHOD
Place the banana slices in a single layer on a plastic wrap-lined tray and freeze.
Put all the ingredients in a food processor and blend until thick, creamy and smooth, scraping down the sides of the bowl several times to help break up the frozen fruit. Transfer to a freezer-proof container, cover and freeze for 2 hours if possible. You can eat it immediately but it will be very soft. The ice cream is best served the day it is made.
To serve: Scoop the ice cream into chilled glasses and top with yoghurt and berries.
Sour cream can be used in place of the crème fraîche if desired.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.