This Banana Semifreddo salted caramel and chocolate looks a little tricky but it sure isn’t. No churn ice cream always makes sense, unlike particular childhood memories that still make me wonder.
Why I like banana Ice cream
My Grandmother never had the slightest idea I was down at the milk bar with my skirt hitched up. This was my escape, every Saturday while the rest of my “patrol” was in pow-wow.
Each Saturday our Nana ceased to be a sweet old lady. She changed her name to Captain (or Cap for short) and became the formidable leader of the St Johns Girl Guide Brigade. On this day of the week, she was thoroughly convinced she was going to change the world one Girl Guide at a time. She would encourage the older girls into discussions and there were many long chats in the privacy of her office. On the occasion she would make us promise that we would wait till we were married, and only then, we should be dutiful, and lie back and think of England. The trouble with this advice, at the time, was that we weren’t sure what we were supposed to be waiting for, or why England was involved.
The meetings would begin with ‘Colours’ where the flag is raised, we saluted God, the country and ourselves and sang the National Anthem. At the completion of the ceremonies we were given tasks such as practising knots and bandages or learning songs. Then we moved off to our Patrol. Each Patrol had an Australian name such as Waratahs, Wattles or Wombats. These “Pow-wow’s” happened behind old wheel around hospital screens, given to Cap when they updated the hospital in Parramatta. The patients there now lucky enough to have curtains that slid all the way around their bed.
Where I first decided I like Banana Ice Cream
The call of the outside world was too great for me and I would sneak off each week when everyone was holed up in their patrols. I hitched up my long skirt and made a B- line for the milk bar down the road. On Saturdays a middle aged Greek couple were sweating in the heat cooking Hamburgers and Chiko rolls, grease dripping from the fans.
I had one hour of relative freedom. My pre-organised gang of lookouts would cover for me, saying I was in the bathroom, or getting more ropes for tying knots, or helping someone else (I was so thoughtful). During this exhilarating hour, there was lots to do, the most important work of the day was to look for boys and failing that eating lollies and Banana Paddle Pops (Ice Cream). It was surprising how alluring one could be in a hitched up Guide uniform.
Clearly I was obviously bad to the core. If Cap ever found out the disappointment and repercussions would both have been enormous. The fact that I could organise a support network of lookouts in a time of no mobile phones was impressive. Thankfully I gave up a life of organised crime in my later teenage years.
Memories of Banana Ice Cream
- 400 ml condensed milk 1 can, chilled
- 600 ml cream high butterfat or thickened
- 200 gm banana or approximately two pureed till smooth
- 1 teaspoon vanilla or 1 vanilla bean scraped
- 250 gm caster sugar
- 25 ml water
- 150 gm butter unsalted, diced
- 1 teaspoon salt OR TO TASTE, sea salt is best
Garnishes to serve
- 8 sticks chocolate wafers cut in thirds
- 2 bananas extra, firm ones
- 100 gm caster sugar
- 150 ml cream whipped
- 150 gm chocolate dark
- 100 gm praline link below
- Spray a brownie tin and line with plastic with plastic. 24 x 15 x 4 cm or 10 in x 8 cm and 2 inches deep approximately Empty condensed milk into the bowl of your mixer. Add the vanilla and the cream
- Whip these on high till soft peak. Fold through the banana.
- Pour into the tray and cover with plastic wrap and freeze up to 5 hours or overnight
- Put the sugar and water in a heavy-based pan and heat gently, stirring, until the sugar has dissolved. Raise the heat and cook without stirring until a rich, deep golden caramel is obtained, being careful not to take it too far or it will be bitter. The moment you are happy with the colour, remove the pan from the heat and pour in the double cream little by little; take care, as it will spit.
- Whisk until the caramel has dissolved. Cool slightly, then whisk in the butter a little at a time. Add the salt to your taste; start off with a pinch and gradually increase it until you achieve a slight saltiness. Leave to cool completely
- Line a baking tray with paper. Melt the chocolate over a double boiler, till just melted. Spread the chocolate onto the tray with a pallet knife. To get a perfect square cut the size of the square you want into the top of a butter container or ice cream plastic lid. Put this onto the tray and using the pallet spread an even layer of chocolate onto the paper. Chill this till needed. If you prefer to just spread it onto a paper lined tray and crack it into shards when it is set than that's great too.
- To put your dessert together: Cut the semi freddo into equal sized rectangles. Put onto a tray or plate on plastic wrap so they don't stick to the tray and leave in the freezer till ready to plate.
- Cut the bananas onto even discs ( mine are made into little pipes). Roll them in the extra caster sugar then either scorch them with a brulee flame or simply put them into a heated frypan and turn when they are caramelised. set aside.
- Put a little whipped cream on the plate, followed by the wafer biscuits, the semi freddo and top with the bananas. now lots of cooled caramel sauce and add your chocolate discs. Praline sprinkled on the top of this makes it amazing. get the recipe below
Did you have to do something as a child that you didn’t like?
Sweet Adventures is a monthly, dessert-themed blog hop organised by JJ from 84th & 3rd, Jennifer from Delicieux, and Christina from The Hungry Australian.- NOW CLOSED