members recipes

The latest Asian Fusion recipe from www.mango-ginger.blogspot.com. This is a perfect way to finish of a Thai or Indian meal. Making ice-cream is one of those things where the ratio of effort required to level of awe from your guests is definitely in the cook’s favour. Lots of ice-cream recipes suggest making a custard first. But this one doesn’t need it – good quality, thick double cream does the trick. And trust me on the salted almonds, it’s only a tiny hint in the end but it really works. Time: 25 mins plus freezing time (may vary according to your ice-cream maker) Rating: Couldn\'t be simpler Serves: 3-4

Ingredients
3 ripe bananas
1 tbsp sugar
175ml coconut milk
200ml double cream
1/2 teaspoon vanilla extract
40g roasted salted almonds

Method
1. Peel and chop the bananas into even sized pieces. Put them into a plastic tub and into the freezer until frozen.
2. Make sure you refrigerate the coconut milk and cream until you are ready to make the ice-cream – the secret of getting your ice-cream to set is making sure all the ingredients are cold already when they go into the ice-cream maker.
3. With a food processor, mortar and pestle or a good knife and chopping board, chop or crush the almonds fairly finely, leaving a few bigger chunks for texture.
4. Put the frozen bananas into a blender or food processor and blend until they are a smooth paste. Add all of the other ingredients except for the almonds and blend briefly until creamy. Don’t blend for too long as this will warm the mixture up.
5. Add the almonds and stir in (don’t blend – you don’t want them to be broken up too finely)
6. Churn in an ice-cream maker according to manufacturer instructions
7. The ice-cream should come out fairly solid. If it isn’t, place in a plastic tub and in the freezer for half an hour.