The flavours of banana and coconut are a match made in heaven. This recipe is refreshing in the stifling Spanish heat, and a true taste of the Caribbean. Loaded with cream and sugar, it's not exactly healthy so if you're trying to keep down the fat you may want to try my skinny alternative!
To make you will need:
3 ripe bananas
1 can of coconut milk
1 pack of creamed coconut
1 small carton of single cream
Vanilla extract
Brown sugar (3 tbsp)
Tbsp vodka (secret weapon!)
First, take your creamed coconut and make it up with hot water according to instructions. Once the solids have all dissolved, you'll need to sieve it so the ice cream isn't gritty. We used a piece of muslin for jam making and pressed it through that.
Pour your cream, sugar, a dash of vanilla, sieved creamed coconut and then your coconut milk into a bowl and mix. Give it a quick taste to make sure you're happy.
Mash up your bananas and add them to the bowl with your tablespoon of vodka. Blend until the mixture is smooth (it will be quite a liquid consistency), transfer to a plastic sandwich bag, flatten out the air and seal. The vodka will help to lower the freezing point and you won't be able to taste it, but homemade ice cream is often a little bit icy. Adding the vodka helps, but adding this extra step with the sandwich bag will help make it smooth. You can check out a video of it here. Pop your bag in the freezer until firm.
After an hour or so, bring out the sandwich bag which will be a sheet of hard ice cream mix. Break it up and put the pieces of hard mix into a blender. Blend until smooth and velvety and then pop into a plastic freezable container. Leave to freeze for a few hours.
And voilà! Perfect, smooth ice cream with no crystals to enjoy by the pool, or snuggled up at home in front of the TV.
0 comments:
Post a Comment