Banana Vanilla Ice Cream

Discover this wonderful, cherished family recipe. Where ever possible, we aim to highlight the vibrant tastes of Asian herbs, international produce, fresh vanilla beans, and freeze-dried exotic fruits. These aren't just recipes; they're a chance to explore bold and exciting flavours. Whether you're refreshing a familiar dish or trying something entirely new, we invite you to elevate your cooking to an adventure in every bite.

Ingredients:

• 30g freeze-dried Pisang Mas Banana, powdered
• 500ml heavy cream
• 250ml whole milk
• 150g sugar
• 4g fresh Korunui Gourmet Vanilla beans (about 2 vanilla beans)
• 1 pinch of salt

Instructions:

1. Split the vanilla pods lengthwise and scrape out the seeds. Combine the seeds and pods with the cream, milk, and salt in a saucepan. Heat over medium heat until the mixture begins to steam, but do not let it boil.
2. Remove the saucepan from the heat and let it steep for 15 minutes to infuse the vanilla flavor.
3. Remove the vanilla pods, then reheat the mixture until it’s warm.
4. Whisk the sugar into the warm cream mixture until fully dissolved.
5. Whisk in the freeze-dried Pisang Mas Banana powder until the mixture is smooth.
6. Chill the mixture in the refrigerator until it’s completely cold, about 2 hours.
7. Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
8. Transfer the ice cream to a container and freeze until firm, about 4 hours, before serving.

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