Banana Cream Ice

Rate this recipe

Preparation info

  • Makes

    1½ quarts

    • Difficulty


Appears in

The Official Downton Abbey Cookbook

The Official Downton Abbey Cookbook

By Annie Gray

Published 2019

  • About

Agnes Marshall was a late-nineteenthcentury entrepreneur extraordinaire. Trained (probably) in Paris and Vienna, she set up a cookery school in her own name and ran it successfully for many years (the married women’s property act had just come into force, allowing women to hold property independent of their husbands). Marshall wrote four cookery books, publicizing them through nationwide live cookery tours, and also held patents for a number of culinary gadgets. Her recipes are variable in quality and ease of execution, especially to a modern eye, except for The Book of Ices, her first book. It’s a glorious collection of Victorian flavors for both waterand cream-based ices, the variety of which puts most modern ice cream books to shame. This recipe is fabulous and has all the qualities of a Downton-style dessert: it is light, simple, yet full of flavor.


  • 6 ripe bananas
  • Juice of 2 lemons
  • ¼ cup (60 ml) curaçao
  • cups (600 ml) heavy cream
  • ½ cup (100 g) superfine sugar


Peel the bananas and purée with a masher in a bowl, or purée in a blender and transfer to a bowl. Add the lemon juice and curaçao and mix well. In a large bowl, whisk together the cream and sugar until it is half-whipped. It should be quite thick but not yet at piping consistency. Fold in the bananas just until combined.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and store in the freezer until serving.

Part of