Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)

4.6 7 ratings

Prep. 20min

Total 11 h 20min

4 portions

Ingredients

Banana ice cream

ripe bananas (approx. 280 g), skin on, cut into discs
2
dark chocolate broken into pieces
100 g
cocoa powder
1 tsp
ground cinnamon
½ tsp
xanthan gum
¼ tsp
sea salt
½ tsp

Corn husk stock

sweet corn cob kernels removed, reserve husks and cobs, cut into pieces (see Tips)
1
water
500 g

Bread praline

sourdough bread
30 g
unsalted butter
2 tsp

Corn spun toffee

caster sugar
250 g
glucose syrup
20 g
vinegar
50 g
water
1000 g

Assembly

sea salt flakes to sprinkle

Nutrition per 1 portion

Calories 523.5 kcal / 2190.1 kJ

Protein 4.4 g

Fat 13.4 g

Carbohydrates 100.7 g

Fibre 5.4 g

Saturated Fat 7.6 g

Sodium 311.4 mg

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Chef favourites 57 Recipes
Australia and New Zealand

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