Banana icecream

This is easy too. Use the same cream and yogurt mixture as before (150ml single cream or creme fraiche and 150ml greek yogurt). Mash up two bananas and mix well with the cream.
Put 2 tbsp muscovado sugar in a small pan and melt slowly then bring to the boil and add a small packet of flaked almonds.
Immediately turn this mixture onto baking parchment and let it spread out.
When cold it will be brittle. Crush it up and add it to the ice cream mixture.
Turn into a plastic box lined with baking parchment and freeze.
Take out of the freezer and put in the fridge an hour before you serve it.
Serve this gorgeously banana-y icecream with crunchy almond brittle with hot bitter coffee.
Marriage made in heaven.

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