Banana-coconut ice cream is made in no time and costs nothing. Serve it with grilled glazed bananas (recipe on the blog) and/or caramelized cashew nuts to get a crazy sweet dessert, typical of Thailand. Serves 4. 3 large ripe bananas
250 ml coconut cream
1 large egg + 2 egg yolks
100 g coconut sugar (or beetroot sugar)
1 pinch salt
Blend the bananas with the coconut cream and set aside.
Place the eggs, egg yolks, sugar and salt in a large heatproof bowl over boiling water. Whisk the mixture until frothy and thickened (or until 60° C)
Gradually add the coconut cream mixture and whisk for another 1 minute to obtain a thin cream.
Leave to cool, pour into a container and freeze until half-frozen (around 3 hours).
Take the ice out and “comb” it with a fork once or twice during the freezing time. Cover and freeze completely.