michelle picker cooks

Too many ripe bananas? Here’s a great way to enjoy them.

In a food processor combine 6 ripe bananas with 1 can of sweetened condensed milk, 1 cup of cream, ½ a cup of light sour cream and a teaspoon of vanilla extract. I made this in a sorbetiere (a manual ice cream churner). If you don’t have an ice cream machine try whipping the cream and folding it through the mixture before freezing. For the salted caramel sauce melt 100g (3½ oz) of caster sugar in a saucepan over low heat until you achieve a golden caramel colour. Meanwhile, heat ½ cup of cream in a saucepan or a microwave but don’t boil it. When the sugar is the right colour carefully pour in the cream (it bubbles furiously) and stir to combine. Add 1 tablespoon of butter and approximately ½ a teaspoon of sea salt. This must be done to taste as the size of salt pieces can vary and it may become too salty. If you find the sauce thickens before use simply warm it a little.