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Toasted Coconut Ice Cream with Banana Fritters

Toasted Coconut Ice Cream with Banana Fritters

Courtesy of Chef Jan Hrabec of Crazyweed Kitchen.

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ingredients

Toasted Coconut Ice Cream

2 ½
cups shredded coconut, toasted to a dark brown colour
1
vanilla bean
1
L milk
1
L cream
20
egg yolks
1 ½
cups sugar

Fritters

1
cup self-rising flour
1
cup Club Soda
2
pinch salt
2
tsp vegetable oil
bananas
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directions

Step 1

Toast coconut to a dark brown colour. Add toasted coconut, milk, cream and vanilla bean to pot and bring up to scalding temperature.

Step 2

Beat egg yolks with sugar in mixing bowl until light and fluffy. Temper in the infused milk/cream mixture.

Step 3

Cook over bain marie until mixture forms a custard-like consistency and coats the back of a spoon.

Step 4

Strain and cool completely.

Step 5

Add the chilled custard to ice cream machine. Make sure the bottom of the bowl is dry so you don’t allow any water into the machine with the custard.

Step 6

Freeze. Place an insert into the freezer while chilling so you have a nice ice cold insert to put the ice-cream in after the machine has stopped.

Step 7

Cover and store in freezer.

Step 8

Add soda, salt and oil to mixing bowl. Whisk in the flour, adjusting consistency with flour or soda depending. Mixture should be not too thick or too thin.

Step 9

Set aside for 10 minutes.

Step 10

Once ready to use, cut up some banana and place in batter; each banana should be cut into 5 pieces.

Step 11

Fry battered banana pieces until golden and crispy.

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