Whole banana ice cream with bread praline and corn spun toffee (Kane Pollard)
TM6

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

4.6 ( 7 ratings )

Ingredients

Banana ice cream

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

Corn husk stock

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

Bread praline

  • 30 g sourdough bread
  • 2 tsp unsalted butter

Corn spun toffee

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

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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