Ingredients: 250 grams banana, peeled and sliced,1/4 teaspoon cardamom powder,1 tablespoon cornflour,600 ml double cream,1 1/2 cups caster sugar,1 1/2 teaspoons vanilla extract,1 vanilla pod, scraped of its seeds (keep the pod),200 ml whole milk
- Place the milk, cornflour and banana slices in a blender and pulse until pureed.In a large saucepan heat on a very low flame the double cream, banana puree, sugar, vanilla extract and the vanilla seeds along with the whole pod. Gently whisk this from time to time.Once the mixture begins to thicken, whisk it more often to ensure it doesnt settle at the bottom. Simmer gently until it is thick enough to coat the back of a spoon.
- Remove from the heat and add take out the whole vanilla pod (wash it and dry it and add it to a jar of sugar, et voila Vanilla sugar!)
- Add the cardamom powder and food colouring if using and mix thoroughly.Allow the mixture to cool and place it in a freezer-friendly container. Cover this with a lid and place in the freezer.Every 30 minutes for the first two hours, remove the container from the freezer and whisk to break up any ice crystals that may have formed. After two hours leave the ice cream for around 3-4 hours for it to freeze completely.