Recipe: Coconut and Banana

A Thai-inspired, anglo-made flavour.

2 or 3 ripe bananas
400ml coconut milk
120g palm sugar
300ml cream
4 eggs

Firstly, chop the bananas into small chunks and put in the freezer.
Secondly, grate the palm sugar.
Thirdly, make your custard in the usual way, substituting the coconut milk for the regular cow stuff and mixing it into the palm sugar and beaten eggs.
Fourthly, let it cool, add the cream and chill.
Finally, Put it in the ice cream maker. When it starts getting thick, add the frozen pieces of banana.

Remarks: A-roi! (Thai for "frikkin' delicious"). The palm sugar could be easily substituted for regular cane sugar without affecting the flavour too much. A great summer flavour, especially with the frozen banana pieces. I only used 2 bananas, but in hindsight should have gone with at least 3...

UPDATE: Although a little soft upon creation (perhaps due to the different chemical properties of coconut milk vs. regular?), further freezing of the left over ice cream produced a remarkably smooth texture, without the iciness that so often accompanies additonal freezing of home made, preservative-free ice cream...