Hugh's description of this ice cream: luscious frozen pud lies somewhere between an ice cream and a sorbet, so true!  Amazingly simple ingredients - slightly over-ripe bananas, skins very well speckled but still more yellow than brown! My adaptation from the original recipe was: cut down the sugar, whole milk yoghurt instead of creme fraiche, lemon zest and juice.  Blend everything together, I did not use the ice cream maker, and only remembered to mix it up once!  The tub need to be out of the freezer for 30 minutes before scooping, so simple!  I served this with toasted almond flakes and chocolate condensed milk! This will be a breeze to make and bring for any potluck party!
from pages 306-307 of River Cottage Fruit every day! This week at I Heart Cooking Club:
This Potluck is in honor of IHCC's co-host, Kim and her late mom. Kim lost her dear mother to cancer a couple of weekends ago. Hugs and kisses, Kim! Posted by Emily at 7:59 PM Recent Great Reads! My All Time Favorite Fm Just Heavenly! Banana Pie! Cookbook Countdown Cookbook Countdown! Cook the Book Fridays The Cottage Cooking Club French Fridays with Dorie
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