Banana Ice Cream with Peppermint Cream

3  banana(s)
1 x vanilla bean(s)
1 cup powdered sugar
1 tsp. lemon juice
3 cups heavy cream
.25 cups peppermint syrup

Banana Ice Cream:
Chop up the bananas and chill in the freezer for 1 day. Then puree the bananas in a blender until smooth, add the vanilla bean, powdered sugar, lemon juice and 300 ml heavy cream. Puree until smooth once more, so that the mass takes on a compact consistency. Chill the banana mixture.

Peppermint Cream:
Pour 400 ml heavy cream and peppermint syrup into a 1 pint dispenser, screw on 1 n20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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