Healthy One-Ingredient Banana Ice Cream


I stumbled upon this one ingredient ice cream while making the Yogurt smoothies. I usually freeze the fruits in zip lock bags and realized that this could be eaten as a fruit based ice cream too. I wonder if ice cream is a right word for this dessert but WTH, it is amazingly delicious. 100 % natural frozen banana ice cream is a perfect Paleo, Vegan, zero dairy, zero added sweetener alternative. Rich and creamy this is a marvelous guilt free treat. Add your favorite toppings or mix-in to make it more healthy and tasty. Later I found that internet is buzzing with the various one ingredient ice creams including the one made from bananas.  So the idea isn’t original.

Ingredients : 

  • Ripe Bananas – 6 large (Sliced & Frozen)
  • Desired Topping -Honey / Peanut Butter / Molasses /Walnuts /Raisins/Nuts/Spices

Steps : 

  1. Choose Bananas with brown spots. The riper they are the creamier and sweeter your ice cream will be.
  2. Slice them into coins or 1 inch pieces if your processor is strong.
  3. Put them in a zip lock bag or airtight freezer safe container and freeze till completely frozen. Preferably overnight.
  4. To make the one ingredient ice cream take out the frozen bananas and put them in the blender jar. If your processor is not strong add one non frozen banana for smooth blending.
  5. Pulse the frozen bananas till they turn crumbly. Keep blending to break them down completely.
  6. Scrap the sides of the jar with a spatula and keep blending. you will get a goey mixture in some time.
  7. Have patience and blend till you see the blended bananas turn into creamy rich soft serve like texture. Keep scraping the jar so there are no pieces.
  8. Give a few more rounds of blending to incorporate some air in the mixture. This will make the ice cream smoother and thicker.
  9. Once done, you can eat this fabulous creamy ice cream as a soft serve immediately or scoop it out in an airtight freezer safe container to make it more firmer like the traditional ice cream.
  10. After 2-3 hours of freezing scoop out the delicious creamy ice cream in bowls and serve with your favorite toppings. I used honey and peanut butter,
  11. Enjoy this guilt free ice cream any time the craving strikes.

My Tip:1. Use very ripe bananas or at least those which have some brown spots. They don’t look good but give a perfect sweet smooth ice cream. 2. Toppings are endless for this rich ice cream. Be creative. 3. You can add flavors of your choice to the basic ice cream and make it 2-3 ingredient ice cream if you wish. Add fruits, nut butters, condense milk, coconut cream, soy milk or anything that fancies you. I love it as it is.

Two Delicious Preserves With Apricots And Plums


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After almost ten days of  being sick and stressed I finally managed to pick myself up and get going. Nothing is more therapeutic than cooking/backing something and as summer fruits are in abundance I picked up two of my favorites to indulge in and make preserves.  I find the market products too sweet. I love my preserves a little tart and flavorful. So I picked up fruits which were firm and tart and yet had those delicate flavours.  Some people may find a boiling pot of sugar and fruits a little too much on a hot summer noon but the aroma and the colors of summer captured in a nicely bottled preserve can cheer you up any time.

I have a weakness for apricots and once they cook, the luscious fruit tuns the color of golden summer sun and tastes fantastic. A little hard, a little bruised apricots would do too for this recipe. They need not be perfect. I use a mix of firm and soft ripe fruit to bring out the sweet and tangy flavours.

As for plums , I decided to do a cross between jam and preserve and kept the skin on the fruits. Again picked up some firm and soft mix fruit as I prefer the tart flavour. Discarded the pits for both fruits though some people crack them open and use the kernel. I don’t.

Washed fresh Apricots and Plums

Washed fresh Apricots and Plums

 

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Recipe for Apricot Preserve :

 

Ingredients :

1/2 Kg – Apricots

1 Cup Granulated Sugar (depends on sweetness of the fruits and your liking)

1/2 Cup Water

Juice of lemon – Two table-spoon

Method :

Wash the fruit carefully and rip it open in two halves. Discard the stone.

Take a bowl and place the halves in it.

Add the sugar and mix it well so that it coats the fruit completely .

Keep it covered for an hour or till the sugar dissolve a bit.

Keep a heavy bottom pan on medium flame and add the fruit mixture to it.

Add a little water to cover the fruit and bring it to boil.

Let it boil for one minute on high flame .

Keep stirring so that the mixture doesn’t burn.

Lower the flame and remove any froth or scum that forms on the top.

When the fruit starts to fall apart add juice of lemon.

Keep stirring till the mixture thickens.

Take a set test – Chill a plate in the freezer. Once you think the mixture is thick enough for the preserve consistency drop a teaspoonful on the chilled plate and place it back in the freezer. After a few minutes take it out and check , if a crinkly skin forms on THE preserve when pushed it is done otherwise boil it for another five minutes and text again.

Once done, let it cool to room temperature and then fill it in the jar. Make sure to stir it so that no air gaps are formed.
Seal it when still warm and label it when cooled.

Enjoy this delicious preserve on bagels, toasts, biscuits, parfait or just lick it from the spoon. 🙂

Plum and Apricot Preserve

Plum and Apricot Preserve

Plum Preserve Recipe :

Ingredients :

1/2 Kg Red Plums

1 Cup Granulated Sugar ( according to the sweetness of fruit and your liking)

Lemon zest – 1/2 teaspoon

Lemon Juice – 1 Table spoon

Cinnamon – 1/4 inch stick

Water – 1/2 cup ( just enough to cover the fruit)

Method :

Wash and wipe the plums.
Split them in halves and discard the stone.
Keep the skin on.
In a deep bowl layer fruit and sugar so that the plums are entirely covered.
Keep the fruit for an hour or till the sugar dissolves a bit.
Take a heavy bottom pan and pour the content into the pan along with cinnamon stick and lemon zest.
Stir it on medium flame and bring it to boil.
Let it boil on high flame for a minute or two. Keep stirring to avoid burning.
Lower the flame and let it simmer.
When the fruit softens a bit add lemon juice and remove any scum that forms on the top.
Let the mixture thicken and then do the set test as described in previous recipe.
Once the preserve sets to the right consistency remove it from heat and let it cool at room temperature.
Remove the cinnamon stick and bottle it while still warm.
Label when cool.

Use it on toasts, bagels, biscuits, parfait or in any way you like.

Hope you like these simple recipes. Do let me know your experience  if you make them.

Chunky Sweet and Tangy Nectarine Compote


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On my recent visit to Shimla I picked up boxes of seasonal produce like Nectarines, Cherries, Apricots etc. The fruits got devoured in no time but I managed to save a box of Nectarines to make a chunky compote and a fruit filled vanilla sponge cake.

Sweet and delicious, Nectarines are low cal and packed with antioxidants, minerals and vitamins.

Enjoy this simple recipe of chunky Nectarine Compote with grilled chicken / fish, as a fruit spread on toasts or just spooned over plain yogurt or ice cream.

Nectarine Compote 

Nectarine Compote

Ingredients 

2 Cup coarsely chopped Nectarines

1 tablespoon Honey (Less honey will keep the sweet n sour flavor of fruit intact)

1 teaspoon Salted Butter

Flavor combinations 

Lemon zests (1/2 a teaspoon)

1/2 inch Cinnamon stick

1-2 cloves

or

1-2 All Spice Berries

1 Star Anise

2-3 Black Peppercorns

1/2 inch Grated Ginger

Method :

Take ripe Nectarines that yields to the slight pressure when touched.  Prefer firm fruits which are not bruised and have reddish-orange background.

Wash and chop them coarsely. (remove the stone but don’t peel the skin)

In a thick saucepan add the salted butter and melt it on low flame till it bubbles. (watch out that it doesn’t turn brown)

Now mix the spices, fruit, honey and add to the pan.

Add enough water to cover the fruit.

Cook the mixture over medium high flame.

Stir occasionally

Cook till the fruit is soft

Once the fruit is soft remove the saucepan from heat and let it come to room temperature.

 Transfer to a glass jar or a bowl.

Keep it air tight once it cools completely.

You can keep it in fridge for at lease two weeks.

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psst.. I added two tablespoons of plum wine to the ready mixture at the end and stirred it in gently.  Lip Smacking .. 😀

TIPS

 You can use all the  seasonal stone-fruits  like peaches, plum, nectarines for this compote  to make it more flavorful.

For some more fun you can add Bourbon instead of water or even a little Brandy. Get creative and serve it chilled.