Roast banana ice cream

I was walking around the market last week searching for one of my absolute favourite fruits, the greengage. Every year when autumn comes around I await their arrival, Scouring the shops and market looking for the first fruit of the season. They make what is possibly the very best of jams as well as excellent pies, tarts and crumbles. I like to eat them straight out of the paper bag.
Alas I had no luck this time, I couldn't find any. not one! So I bought a mountain of almost gone off bananas instead, as you do!
It was only once I was home that it dawned on me what a job it would be to use them all before they turned into banana sludge. So I got baking and two banana cakes later I had only used half of them!
Reaching banana overload I searched everywhere for a recipe that would use the last of my bananas and came across a recipe over at Butter, Sugar, Flour for roast banana ice cream. The original recipe is by David Lebovitz whose recipes are always great. The fact that I had all the ingredients to hand settled it.

To make Roast Banana Ice Cream you will need:

• 3 bananas (the riper the better, as in the picture is good)
  
• 75g brown sugar
• 1.5 cups (375ml) Single/light cream
• 2 tablespoons caster sugar (not pictured)
• 1.5 teaspoons lemon juice
• half teaspoon vanilla extract
• quarter teaspoon salt

Method:

1. First heat your oven to 200C/400f/Gas 6
2. Chop the bananas and place in a baking dish mixed with the brown sugar
3. Roast the bananas for 40 minutes turning halfway.
4. Blend the still hot bananas with the syrup from the tray along with the caster sugar, lemon juice, salt, cream and vanilla. When blended chill thoroughly in the fridge.
5. Churn in an ice cream machine until frozen (it will probably need a couple of hours in the freezer to firm up)

Roasting the bananas gave this ice cream an incredible intense banana-caramel flavour and a wonderful toffee colour. I served mine with toffee sauce but it would pair very well with chocolate desserts or with fruit.If you don't have an ice cream machine you can still make this recipe, instead of churning it you can freeze the mixture for about two hours then beat well with a fork and return to the freezer, repeat about once an hour until frozen.

Chocolate and cherry scones

I've felt like making (and eating) scones for a while now, and by coincidence there was a really interesting recipe in a new book I have just bought. "The great book of chocolate" by David Lebovitz, the book is brilliant, I have found it really interesting as it contains far more than just a regular cookbook, although there are planty of great recipes, in fact more than half is about chocolate, from it's history to how it's made and even health benefits.
There are 30 recipes in the back and these scones are one of them.
I have had cherry scones before but never with chocolate in which I thought was a really good idea, the recipe also calls for orange zest which I didn't have so I used orange oil instead. (I recomend buying some citrus oils to keep in the cupboard for when you have no oranges or lemons in the house, they're just as good in my opinion).

The recipe is very easy to follow although this book is american and I did have to find out what cake flour was, apparently a good substitute can be made by mixing 7 parts plain to 1 part cornflour, this seemed to work well as my scones were the perfect texture, light, crumbly and buttery. The orange flavour comes through well, it is subtle but adds an extra and delicious dimension to the scones.
Overall these were a great success and I will definately make them again, judging by the speed they disappeared I'm guessing everyone liked them as much as I did!
I won't post the recipe here because I haven't changed it at all, but I'm sure you could work it out with a basic scone recipe, or even better buy the book!!

David lebovitz has an excellent food blog, probably the best on the internet which can be found here