Coconut, Banana & Date Ice Cream

I have finally made ice cream in my KitchenAid and it was delicious!

At first, when I opened the box and read that the bowl must freeze for at least 15 hours before using and 99% of the ice cream mixtures must cool for at least 8 hours before churning, I thought it was going to be way too hard. However, that first mouthful of my freshly made ice cream made me think again. It was all worth it!

Coconut, Banana & Date Ice Cream

375ml of Coconut Cream
375ml of Coconut Milk
145g of Caster Sugar
6 Egg Yolks
2 ripe Bananas, mashed
150g of fresh Dates, pitted & finely chopped

Method

Put the coconut cream, coconut milk & sugar in a saucepan over medium heat. Cook, stirring constantly, for a few minutes, or until the sugar has dissolved and the milk is just about to boil. Remove from the heat.

Whisk the egg yolks in a large bowl until well combined. Whisk in 60ml of the hot coconut mixture until smooth. Whisk in the remaining coconut mixture, then return to a clean saucepan & stir constantly over low-medium heat for 8 – 10 minutes, or until mixture thickens & coats the back of the spoon. Do not allow to boil. Set aside to cool slightly then refrigerate until cold.

Stir the mashed bananas in to the cold custard. Transfer to an ice cream machine and freeze according to the manufacturer’s instructions, adding the chopped dates near the end of the churning process.

Alternatively, transfer to a shallow metal tray & freeze, whisking every couple of hours until frozen & creamy, adding the dates during the final beating. Freeze overnight. Soften in the fridge for 30 minutes before serving.

Makes 1 litre

~ Enjoy ~