Decadent desserts have been a top priority of mine, pretty much since birth. I have been told that I stated to my Mother, at a very young age, that fruit doesn’t ‘cut it’ for dessert, not even with ice cream. Life is hard, times are tough and if we don’t pat ourselves on the back and reward ourselves, who else is going too. I take a driving seat with my happiness and if it calls for dessert, then dessert it will get. This is perhaps why a perfectly friendly little piece of banana bread needed to pull up its socks and bring some game to the table. I’m not talking about a slather of butter or perhaps a fig jam. No, no, no. I talking about all out, deliciousness that requires finger licking, second serves and loosening of belts.
Yes, I decided we needed to take ice cream sandwiches to the next level.
Lets toast up nice thick slices of banana bread so the dates start to caramelise and the walnuts crispen on the edges. Lets make a rich, deliriously creamy, custard ice cream infused with cinnamon. Scoop it up and lay it happily between the banana bread slices. Finally, lavish on lashings of thick, caramel date sauce. Needless to say, these little sandwiches do not last long. A melting ingredient requires urgent consumption, of course!
I hope you will enjoy these. Here are a few tips if you are low on time and high on sugar-cravings! I have listed the banana bread recipe in my previous post. You are welcome to use this or can often buy banana bread at bakeries or even the supermarket. The ice cream can be made from scratch and frozen in an ice cream maker or using the freezer and stirring the mix occasionally as it freezes. Otherwise, you could also buy good quality, vanilla ice cream, let it soften slightly and stir through ground cinnamon. Lastly, the date sauce is super quick. Just pitted dates in the food processor with either milk or almond milk, blended on high until the consistency is thick and gooey.
Homemade cinnamon custard ice cream
Prep time 12 hours
Freeze time 2-3 hours
1 cup full cream milk
500ml double cream
6 medium egg yolks
¾ cup brown sugar
3 tsp ground cinnamon
Place milk, 250ml of double cream, brown sugar, salt and 1 tsp of cinnamon in a pot and heat gently, on low, stirring continuously, until mixture starts to steam. About 2-3 minutes. Be careful not to let it boil, as it will separate. Remove from the heat and cool to room temperature. Whisk egg yolks in clean bowl and slowly pour in the cinnamon milk mixture, whisking continuously. Pour back into the milky pot and return to the stove on a medium heat. Stir continuously with a wooden spoon scraping the bottom of the pot to keep the mixture well combined. It will start to thicken into a custard and coat the wooden spoon with a thick texture. About 3-5 minutes. Remove from the heat and whisk in the remaining double cream. Taste to check whether more cinnamon should be added now. Add 1 tsp at a time until it reaches the desired strength. Allow to cool and then place in the fridge overnight. Remove from the fridge and either place in an ice cream maker, following the appliance instructions, or place in the freezer, stirring vigorously every 30 minutes for 2-3 hours or until set. Stirring can be done by hand or with a stick blender. This will break up the ice crystals that form as the ice cream freezes.
Date caramel sauce
Cook time 10 minutes
1 cup pitted dates, soaked in boiling water for 5 minutes
1 Tbsp almond milk or milk
Drain the dates and place in the food processer with the milk. Blend on high until the consistency is thick and gooey. Add more milk to help blend the mixture, if necessary. The thickness of the sauce depends on the strength of your food processor. The sauce can be stored in the fridge for up to 2 weeks and warmed when necessary.
Enjoy, savour and devour!