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In the JNF Kitchen: Hagit's super-easy banana ice cream
|Photo: Anne Taillandier|
This #RecipeOfTheWeek, like last week's, comes from the kitchen of Hagit Lidror, a chef who specializes in healthy vegetarian cuisine and teaches cooking classes at her home in Israel's Western Galilee. She's a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region.
Here's how Hagit makes a healthy, one-ingredient ice cream. Have you made a JNF #RecipeOfTheWeek? Send a photo of your creation to firstname.lastname@example.org or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ripe bananas (each banana makes 2 servings, about 1 cup)
Finely chopped pecans
Note: for this recipe, you will need a food processor (this is your magic wand).
Freeze unpeeled bananas for at least a couple hours. Peel the bananas and chop them up any way you like. Puree them in a food processor -- this is where the magic happens, so you do not want to skimp on this step. Puree relentlessly -- do not waver -- until suddenly the consistency becomes a perfectly smooth, soft-serve ice cream texture. Transfer to an airtight container and freeze a couple hours until solid (you can eat the ice cream immediately, but it will be very soft).
Add a dash of maple syrup and sprinkle with the chopped pecans.
Other suggestions for toppings:
• Cocoa power and cocoa chunks
• Mint and parsley chiffon
• Mini-cubes of frozen mango
And while we're on the topic of ice cream, check out our #SummerLovin post this week about Buza, the most unique creamery in Israel (and possibly the world!), as well as our list below of the 14 most unique ice cream flavors in Israel.