Doing it Asian-style

When I found out the theme for Sugar High Friday this month is classic desserts with an Asian twist, I was on it like white on rice. I've already made 3 or 4 desserts that fit this theme. Check out the DESSERTS link in the right side bar. My favorite is the Thai tea crème brulee.

One of my favorite sweet combinations is coconut milk and bananas. This can be found in many guises, such as coconut, sticky rice and banana steamed in banana leaf (or bamboo) or deep-fried bananas drizzled with coconut sauce, or bananas Foster with a dollop of coconut ice cream. I’m a simple girl and don't need anything nearly so fancy. Give me a bowl of slightly sweetened coconut milk seasoned with a pinch of salt, throw in a cut up banana and I’m happy. But wouldn't I be happier eating it as ice cream? Or how about banana split-style??



Coconut milk and Banana Chunk Ice Cream
makes a generous quart

• 2 cups heavy cream
• 1.5 cups coconut milk (lite is fine)
• 7 egg yolks
• 6 oz sugar/ 3/4 cup (see note)
• ½ tsp kosher salt (see note)
• 2 tsp vanilla
• 1 firm banana, well chilled
  

Note: Salt in ice cream? Absolutely!! Salt is commonly used in Thai desserts that contain coconut. I think it works beautifully to enhance the flavor of the coconut milk. Also, I'm going to try to remember to use weights for things like sugar, salt and flour because it makes everything more consistent.

In a medium saucepan over medium heat, bring the cream and ½ cup of coconut milk just to the boiling point (but don't let it boil).

In the meantime, whisk the eggs with an electric mixer until they are pale and thick. Gradually add in the sugar and whisk well. Make sure to scrape down the sides occasionally.

Slowly add the scalded cream to the egg mixture while whisking vigorously. When it’s all incorporated, pour the custard back into the saucepan, add the salt and heat over medium heat to 175º. Strain the custard into a large bowl but do not push the debris through the strainer. Add the remaining coconut milk and vanilla. Give it a good stir, then cover and place in the fridge to chill.

Once it’s completely chilled, churn in an ice cream machine according to the manufacturer’s instructions. Before you start churning, put the whole, un-peeled banana in the freezer to chill. About 2 minutes before the ice cream is done, cut it into small dice and add it to the ice cream.

There was a lot of spoon fighting going on here.

Here are some other Asian-fied desserts that may pique your interest: Ube and Blueberry Swirl Ice Cream, Chocolate Matcha Marble Cupcakes, Matcha Cocoa Brownies, Lychee Mousse Cake, Tamarind Caramels. These are a few on the long, long list I'm waiting to try. It would go so much faster if other people made them and I just ate them.