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

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