Bananas Double

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Chez Moi,
London W11

Chef/proprietor Richard Walton


  • 1 lb. (450 g.) very ripe bananas, peeled
  • 1 lemon
  • 3 drops almond essence
  • 1 pint (575 ml.) double cream
  • 2 fl.oz. (50 ml.) glycerine
  • 4 eggs
  • 4 oz. (125 g.) sugar

For the bananas en papillote

  • 1 large not too ripe banana, per person
  • 1 tablespoon rum or brandy, per person
  • 1 tablespoon melted apricot jam, per person
  • 1 teaspoon melted butter, per person


To make the ice cream, liquidise the bananas with the rind and juice from the lemon.

Boil the sugar with a teacup of water until softball on the thermometer.

Whisk the cream, as it starts to thicken add the glycerine and the banana purée, continue to whisk till thick.

Pour the sugar syrup onto the eggs and whisk till thick and creamy and cool. Fold into the cream mixture. Place into ice cream machine or deep freeze.

To make the bananas en papillote, preheat the oven to 425F/220C/gas 7. Place the bananas on tin foil and pour the brandy, jam and butter over. Seal and cook for 10-15 minutes. To serve, cut the bananas into 3 and place around a scoop of the ice cream. Pour over sauce and serve on lightly warmed plates.