Friday, 29 June 2018

BANANA, COCONUT AND ROSEMARY ICE CREAM

This is a swanky  version of my banana ice cream that is made with all natural ingredients .
I made the banana ice cream for the launch of the Ladder project , which is mainly funded by the AFL to engage young people between the ages of 15 - 25  back into the mainstream and assist them to reach their potential .
Bananas are rich in potassium , which aids our body muscles to contract and nerve cells to respond .
Potassium can also assist in lowering blood pressure .
First you need to peel 2 kg ( 10 ) medium bananas cut into slices and place in a bowl and freeze until firm .
Now place 375 gm ( 1 and 1/2 cups ) of coconut milk , 2 tbs of honey and  2 sprigs of fresh rosemary in a small saucepan over a medium heat , slowly bring to a simmer and gently simmer for 5 minutes .
Remove pan from the heat and allow to stand for 20 minutes .
Its time now to remove the rosemary sprigs , pick the leaves from 1 sprig , set aside  and discard the 2nd sprig .
Use your processor to blend  the bananas till finely chopped , add 2/3 rds of a cup of the coconut mixture and rosemary leaves .
Blend until the mixture forms a soft serve texture , scraping down the sides of the bowl .
Spoon the banana mixture into serving glasses or bowls .
Drizzle with the remaining coconut mixture and top with coconut flakes and extra fresh rosemary to serve .
Best served immediately but can be frozen up to 2 days .

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