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Ice cream is a cream- or custard-based frozen dessert. It is thought to have originated in Italy in the 1600s and to have been made popular through the French court. The simplest ice cream recipes are based on cream, sugar and crushed or puréed fruit. Custard-based ice creams have a more unctuous texture than those made from pure cream. The cream can be infused with a flavouring, such as vanilla or cinnamon, or mixed with a fruit purée before it's churned and frozen.
When making the simplest of ice creams, allowing for three parts sugar to seven parts double cream and fruit purée will mean the mixture won’t even have to be churned in an ice cream maker (although the texture will be better if it is churned). Whisking the cream into soft peaks before folding in the fruit purée helps to add volume, while adding alcohol will give the finished ice cream a softer texture. Allow about 50ml/1¾fl oz alcohol to 500ml/17½fl oz liquid ice cream.
My wife and I sometimes make "ice cream" from frozen bananas and it's surprisingly good!
Just chop up a few bananas and throw them in the freezer for a later time. When you decide to make something good, you just throw them in a food processor along with a bit of water and push the power button. Since it's frozen, there is not much banana flavour so it makes a good start if you want to add other things. We've tried with raw cocoa powder, vanilla powder and with matcha powder. All attempts have been successful so far (:
A bonus is that it's easy to clean afterwards and the whole process (except for the freezing part) goes very quickly.
There's a principle involved here: cold things taste less sweet. Ever tasted melted ice cream? It's a lot sweeter than if it's frozen. This applies to all foods. So anything that's sweet in a cold state is going to be way too sweet at room temperature.
Here's my recipe.
Chop your fruits up to smallish chunks. Sliced banana or strawberries come to mind. Freeze them.
Blend cream until it gets thick. Drop in the frozen fruit. Do that quite quickly. The cream will instantly thicken into an ice cream consistency. Use it within a few hours. No need to freeze, just keep it cold until you consume it.
A food processor with the bigger copping blades may work better for you than a blender.
The fruit is sweet and so is the cream. Will it be as sweet as regular ice cream? No. But: if you've eliminated sugar from your diet most things you eat will taste sweeter anyway. You would have noticed this as well.
I have been making Bulletproof ice cream and very happy with the result. The only issue is it's best to eat right after the machine is done churning. once you put it in the freeze, it becomes really really hard, unlike custard based ice cream.