آيس كريم موز سهل مع قشر الموز و زبدة فول السوداني

American 30 Mins Prep · 40 Mins Cook

1. Peel and slice the bananas into even rounds (reserve the peels) and layer in a freeze-proof container between sheets of non-stick baking paper. Freeze for 4 hours or overnight.
2. Finely chop the banana peels and set aside.
3. Place the banana, chilled yoghurt, ground cardamom and maple syrup in a food processor and process for 3-5 minutes or until smooth.
4. Spoon into a 1½L-capacity metal container and freeze for 3-4 hours or until firm.
5. To make the brittle, place the sugar, glucose, water and butter in a saucepan and heat over a medium-high heat.
6. Boil until the mixture reaches 115°C or soft-ball stage (a small amount of syrup dropped into cold water should form a soft ball almost immediately).
7. Add the peanuts.
8. Continue to cook until the thermometer reaches 132°C, or hard-ball stage.
9. Add the diced banana peel and stir with a wooden spoon to incorporate.
10. Allow to cook until the thermometer reaches 154°C or hard crack stage – this will take a while so keep an eye on it.
11. Remove from the heat and add the bicarbonate of soda, vanilla extract and softened butter.
12. Stir to incorporate and pour the brittle onto a sheet tray lined with a silpat.
13. Spread the brittle out into a thin layer and allow to cool and become hard.
14. Break the brittle into pieces and serve with the ice cream.

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