I have learned with ice cream made with coconut milk, that extract is the key to disguising some of the “coconut” flavor…it doesn’t take much, but it does the trick! The small drizzle of maple syrup on this ice-cream is what brings it all together for me.
- Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended. Add banana extract. Stir.
- Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.
- Add the mashed banana and nuts to the mixture about halfway through the blending. The ice cream should be in the “soft-serve” state.
- Follow the directions on your ice cream mixer as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes. Freeze for about 2 hours if you want it firmer.
- Eat “as is” or add freshly sliced bananas, some walnuts and just a light drizzle of maple syrup.