Unfortunately, there isn't a single person who can claim to have invented ice cream. But ice cream has a richer past than gelato. According to legend, the first ice cream-like meal was eaten in China somewhere between 618 and 97 AD. The first meal was prepared with flour, buffalo milk, and camphor, an organic substance frequently found in cosmetic products. Alexander the Great was also known to enjoy ice and snow that was sweetened with honey and nectar.
Over 90% of people adore ice cream, which is referred to as "a nutritious and wholesome food" and designated July as National Ice Cream Month. Since then, the holiday has spurred desires all over the world and is customarily observed annually. You're standing in the frozen food aisle, unable to decide what to buy. Or thinking of creative ways to commemorate this wonderful day? So stop searching now. It's time to get inspired.
The recipe below is my favourite ice cream to make. So, this year why not celebrate national ice cream day with us where naturally, there is never a better time to indulge in some delectable ice cream while viewing a old favourite movie such as "Chitty Chitty Bang Bang," which is the ideal way to cool off during this delightful heatwave.
Roasted banana caramel swirl ice cream
150g caster sugar
50g unsalted butter
3 ripe bananas
100ml double cream
600ml whole milk
100g condensed milk
25g (find it in the baking aisle) liquid glucose
Add the sugar into a frying pan and heat gently. Gently swirl the pan while heating the sugar until it is completely dissolved, Increase the heat and cook the food until it resembles a rusted penny. Add the butter slowly and stir until completely dissolved. The bananas should be added to the caramel and cooked for five to ten minutes, or until soft, glazed, and caramelised. Remove the bananas from the pan with care, add them to a powerful blender, and puree until smooth. Stir the cream into the caramel after you've added it. Pour into a bowl, let it cool a little, and then wrap clingfilm over the top.
Put the entire milk in a pan and heat until it just begins to simmer for the custard base. Condensed milk, liquid glucose, and eggs are whisked together. While continuously whisking, pour the hot whole milk over the egg mixture and then tip into a fresh pan. Cook slowly for 10 to 15 minutes while constantly stirring, or until the custard has slightly thickened and coats the back of a spoon. Whisking in the blended bananas, pour the mixture into a bowl, cover with clingfilm, and allow to cool.
Pour into an ice cream maker, and churn until thick. To make the ice cream ripple when scooped, alternate adding spoonful's of ice cream and drizzles of 3/4 of the caramel sauce into a container. Completely freeze before serving with the remaining sauce on the side.