|Is good © Cookaroo|
So, I used to work with a guy who thought he wrote the most innovative editorials ever. So today, I'm trying his style.
Hot. Sun. May. Shade. Cold. Ice cream. Melt. Need. Share. Slurp. Make. Decision. Flavour. Fruit. Banana. Ripe. Sugarfree. Icky poo. Honey. Cooling. Fun. Drink. Market. Shop. Coconut. Nariyal Paani. Daab. Malai. Yum. Full. Think. More coconut. Flakes. Creamy. Milky. Want. Custard. Powder. Stir. Boil. Swirl. Mash. Cool. Mix. Whisk. Rum. Chill. Coconut milk. Freeze. Scoop. Cup. Brain freeze. Remember. Walnuts. Crunchy. Divine. Sugar. Heat. Caramelise. Spoon. Butter paper. Squiggle. Wait. Adorn. Eat. Delicious.
Annoying isn't it? I thought so too. Thank god I don't have to deal with him anymore.
|Scream, I say, scream © Cookaroo|
3 ripe bananas
1/2 cup + 2 tblsp milk
2 tblsp custard powder
1 1/2 cup coconut milk
1/2 cup honey
1 tblsp rum
1. Heat honey and milk together in a saucepan. In a small bowl mix the custard powder with 2 tblsp of milk. Add it to the heated mixture, stir till the mixture thickens. Turn the gas off.
2. Mash the bananas in a bowl. The bananas should be ripe but not as ripe as you'd need for banana bread.
3. Add to the milk and honey mix. Stir in coconut milk. At the stage check if you'd like it sweeter where you can add more honey. Add rum. It help keep lessen the crystalissation.
4. Freeze according to the manufacturers instructions. Serve with caramelised walnuts or some desiccated coconut.
Note: This ice cream can be made the no-churn way. Just freeze for 2 hours and then run it through a blender and freeze again till set.