More frozen goodness

Sunday, February 15, 2009 | From Ms Agility | | Edit Post
After reading that potassium and calcium are a good way of preventing leg cramps, I decided the best way of getting enough of both in my diet had to be banana ice cream.  It's turned out brilliantly, and fingers crossed, will stop intense leg pain waking me in the night.

As usual, this starts with a custard base. Incidentally, after a bit of googling, I found out that I haven't been making ice cream at all. I've been making frozen custard. In my opinion, if it tastes like ice cream and looks like ice cream, I'm more than happy to call it ice cream. 

Banana and Coconut Ice Cream
600 ml cream
500 ml milk
8 egg yolks
3/4 cup caster sugar
1 tbspn coconut essence
3 ripe bananas

Combine the cream, milk and coconut essence and cook on low heat until almost boiling. Meanwhile, beat egg yolks and sugar until light and fluffy. Remove milk from heat, and combine around 1 cup with egg mix. Beat well to avoid egg cooking and forming lumps. Return egg mix to the milk pan and return to heat. Cook over low heat until the mixture coats the back of a spoon - around 10 to 15 minutes. Remove from heat and allow to cool slightly before placing in the fridge to chill overnight. When chilled, whip until the mix is light and volume has increased slightly. Mash bananas, and add to custard mix. Continue whipping to combine. Place in a chilled container and freeze for around 90 minutes. The centre should be soft, with the edges frozen. Whip again, to gain additional volume. Return to freezer for an additional 90 minutes. Impatient people could eat the ice cream at this point, but additional cycles of whipping and freezing certainly won't do the mix any harm.

For a more grown up version that won't freeze hard, use Malibu in place of the coconut essence. You'll need to experiment with quantities, as too much will stop the ice cream freezing. For another variation, stir around a cup of shredded coconut through the mix at the same time as the banana. Given that my recipe is purely medicinal, I've chosen to go without.
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