Frozen banana custard with concrete chunks recipe

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Made with a gooey banana and custard ice cream, crunchy pecan brittle, cookie chunks and Daim bar pieces, every mouthful of this gorgeous frozen treat is dreamy. And if you don’t have an ice cream maker, just pour the mix into a freezer-proof container and freeze. See method

  • Serves 10
  • 40 mins to prepare and 10 mins to cook, plus chilling and freezing
  • 437 calories / serving
  • Freezable

Ingredients

  • 400ml whole milk
  • 3 tbsp liquid glucose
  • 1 vanilla pod, halved, seeds scraped out
  • 10 large egg yolks
  • 100g golden caster sugar
  • 300ml whipping cream
  • 3 ripe bananas, whizzed in a blender until smooth
  • 2 tbsp chocolate spread

For the concrete chunks

  • 50g caster sugar
  • 50g toasted pecans
  • 50g Daim bar, broken
  • 50g chocolate chip cookie chunks

Each serving contains

  • Energy

    1820kj
    437kcal
    22%
  • Fat

    30g 43%
  • Saturates

    13g 66%
  • Sugars

    32g 35%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 35.6g Protein 7.9g Fibre 0.7g

Method

  1. In a pan set over a low heat, bring the milk, liquid glucose, vanilla pod and seeds to a simmer. Remove from the heat and set aside to cool a little. Discard the vanilla pod.
  2. Meanwhile, put the egg yolks and sugar in a large bowl. Beat with an electric whisk until light and fluffy.
  3. To make the custard, pour the milk mixture over the egg mixture and whisk until combined. Transfer to a clean pan and put on a low heat, stirring until thick enough to coat the back of the spoon. Pour into a bowl, cover with clingfilm and chill for 1-2 hrs, until cold.
  4. To make the concrete, melt the sugar in a dry frying pan over a low heat until pale golden. Add the pecans and swirl the pan to coat in the caramel. Pour the mixture onto a sheet of nonstick baking paper and leave to set. Roughly chop; set aside until needed.
  5. Pour the cream into a bowl and whip into soft peaks. Fold into the cooled custard, followed by the blended bananas with a pinch of salt. Pour the mixture into an ice-cream maker and churn for 20 mins, or until softly whipped.
  6. Add the pecan brittle, Daim and cookie chunks to the ice-cream maker and churn for 1 min. Swirl through the chocolate spread. Serve in cups or small bowls.

Tip: If you don’t have an ice-cream maker, transfer the basic ice-cream mixture to a freezer-proof container and freeze for 4-5 hrs, mixing every hour to break up the ice crystals. Fold through the concrete and chocolate spread, or mint thins and pistachios, on the final mix.

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