Originally Posted by CWS4322
I still don't believe anything goes with bananas other than monkeys. Can you share your recipe?
Off hand I can't remember the quantities I used but it's basically 4 bananas and the juice of 1/2 a lemon pureed in the processor or mashed well with a fork sweetened to taste with about 3ounces of icing sugar (powdered sugar) and rum stirred in. Then 12 fluid ounces of softly whipped heavy cream folded in. You can use vanilla extract (not essence) if you have a problem with the rum or you're giving it to children.
My ice cream machine is one of those with a bowl which needs to be frozen. I put the banana mixture in and run it until it stops. The ice cream is still quite soft. I fold in the walnuts and either put it into a lock and lock and chuck it in the freezer or if I'm making a bombe I use a china, glass or metal pudding basin (not plastic) which has been in the freezer for a couple of hours and I spread the ice cream in it so it lines the bowl with an even layer leaving a basin shaped depression. Pop it in the freezer to get firm and in the meantime make the sorbet:
1 cup water, 2 cups sugar, 1/4 teaspoon (or to taste) Kosher or sea salt
Heat the sugar in a dry heavy saucepan without stirring until it begins to melt and turns a golden colour (watch it like a hawk!). Continue cooking stirring with a fork until it achieves a caramel colour. Add the water VERY CAREFULLY as the caramel will bubble up and spit in an alarming manner (I wear gloves for this part!). Return to the heat and cook, stirring continually until caramel is completely dissolved. Stir in salt and chill until cold. Churn as for ice cream and when churning stops spoon the sorbet into the lined bowl, cover and freeze. You can fold a stiffly beaten egg white to the cold sorbet before freezing if you are OK with uncooked egg. I usually do it but I know some people are worried about it.
To serve, remove the bombe from the freezer. wrap a hot damp cloth round the bowl for a few seconds and then turn it out of the bowl onto a serving plate. Decorate if you wish in any way that suits with fruit such as strawberries or with crystalized flowers or sparklers or candles - wherever your creative bent sends you. Keep in the 'fridge until you are ready to serve it but not much longer than 1/2 an hour. If you try to serve it directly from the freezer you won't be able to portion it out. I usually serve it in narrow wedges like a cake.
It's not as fiddly as it sounds and the beauty of it is that you can make it a week or two in advance and people think you are really