The easiest home made ice cream.

Now, I don´t know about you, but if there´s one thing guaranteed to cheer me up, it´s the prospect of a home made pudding to end a meal. Normally I have a bowl of yogurt with brown sugar or honey, and very nice it is. But sometimes a little more is called for.
However, with a toddler and a baby (and their father), there´s not always time for the truly exciting stuff that are tarte tatins, cobblers, crumbles, floating islands, chocolate mousse and pies. Also, they are apt to leave a dangerous trail of leftovers.
Plus, I have a sort of puritanical feeling that weekday postres must be wholesome, not wall-to-wall sugar and butter fests. That´s why I make jellies, arroz con leche, flan, or banana ice cream.
The basic method you can see here. It´s perfectly amazing, and very well suited to my life, in which I more often than not I find myself clutching pieces of half eaten banana, courtesy of young Pía. The half bananas, or the about-to-die bananas, go, sliced, into a bag in the freezer, and when they have mounted up I toss them into the Thermomix or the small chopper and whiz.
That´s all it takes: frozen bananas and nothing else. After a few seconds the rubbly looking mess turns into a creamy beautiful ice cream, and that´s when you can customize it.
A spoonful of honey, maple syrup, chopped nuts, chopped chocolate, raspberries, they´re all good. But the best, the unbeleivable best, is Nutella. Add a heaping spoonful for every two bananas or so and pulse it again. The result looks and tastes like chocolate ice cream, with a faint undercurrent of banana, and is so delicious you want to eat bowls and bowls of it. Which, considering that it´s mainly fruit, you should.