California pastry chef Dave Lebovitz made me a lifelong fan of his work after I paged through his wonderful "Room For Dessert" cookbook. Lebovitz is now living the sweet life in France and blogs about his activities. Check out his web site. He recently created what he calls "the easiest chocolate ice cream ever" that - wait for it, wait for it - DOESN'T require a machine. Lebovitz writes that "this dessert is the result of a happy accident. I've been working with a liquor company on developing some recipes and after a couple furious days of recipe-testing, I had a zillion containers of various odds-and-ends lying around." Here is the small batch recipe - it only makes four to six scoops, but can be doubled - along with some of Lebovitz's notes:
Dave Lebovitz's chocolate and banana ice cream
Lebovitz says the "ice cream doesn't require an ice cream-maker at all. Yes, really. So if you don't have a machine, fear not: it's simply blended up, poured in a container, and left to chill on its own in the freezer. And after four hours (no stirring required!), I dug my spoon into the most luscious, creamiest ice cream imaginable. You can easily increase this recipe to make more than it calls for. I haven't tried it with any other liquor, but for those of you who want to experiment, you do need to include a similar amount and percentage of alcohol to prevent the ice cream from freezing too hard. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one. I found that this keeps for weeks in the freezer and maintains it's absolutely perfect consistency. Cheers!"
2 ounces (55 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled, and cut into chunks
1 tablespoon (15 ml) dark rum
In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk. Blend the melted chocolate the Baileys, the banana, and rum until smooth. Pour into a plastic or metal container, cover, and freeze for at least 4 hours. Makes four to six scoops.
Lebovitz says the "ice cream doesn't require an ice cream-maker at all. Yes, really. So if you don't have a machine, fear not: it's simply blended up, poured in a container, and left to chill on its own in the freezer. And after four hours (no stirring required!), I dug my spoon into the most luscious, creamiest ice cream imaginable. You can easily increase this recipe to make more than it calls for. I haven't tried it with any other liquor, but for those of you who want to experiment, you do need to include a similar amount and percentage of alcohol to prevent the ice cream from freezing too hard. The banana gives the ice cream a smooth, creamy consistency and provides the sweetness, so use a nice, ripe one. I found that this keeps for weeks in the freezer and maintains it's absolutely perfect consistency. Cheers!"
2 ounces (55 g) bittersweet or semisweet chocolate, chopped
6 tablespoons (80 ml) milk, whole or low-fat
6 tablespoons (80 ml) Baileys liquor
1 medium-sized ripe banana, peeled, and cut into chunks
1 tablespoon (15 ml) dark rum
In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk. Blend the melted chocolate the Baileys, the banana, and rum until smooth. Pour into a plastic or metal container, cover, and freeze for at least 4 hours. Makes four to six scoops.
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