Curry-Banana Ice Cream
 
Makes 1 quart
Ingredients
  • 1 cup (240 grams) water
  • 1 cup (200 grams) granulated sugar
  • 2 cups (300 grams) chopped banana
  • 1 teaspoon (2 grams) curry powder
  • ½ teaspoon (1 gram) ground turmeric
  • 1 cup (240 grams) soy milk
  • 1 cup (240 grams) coconut milk
  • 2 teaspoons (10 grams) fresh lime juice
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. In a medium saucepan, bring 1 cup (240 grams) water and sugar to a boil over medium-high heat. Cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Reduce heat to low. Add banana, curry powder, and turmeric; cover and simmer just until bananas are softened, about 4 minutes. Remove from heat. Stir in soy milk and coconut milk; let cool completely.
  2. Transfer mixture to the container of a blender, and add all remaining ingredients; blend until combined. Transfer to a large bowl, and refrigerate until chilled.
  3. Place mixture in an ice cream maker, and freeze according to manufacturer’s instructions. Freeze in an airtight container for up to 1 week.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/peanut-butter-waffles-with-chocolate-ganache-curry-banana-ice-cream-and-miso-caramel/