This ice cream is my new kryptonite, taking over from the very decadent Salted Maple Caramel Ice Cream that is the all time recipe number one on my website in close competition with Killer Vanilla of course. I love a bit of salty sweet, and the crunch of the prosciutto is just enough, and the amazing sweetness that you get when roasting bananas, well, you’re just going to have to trust me and give it a whirl.
If you haven't joined The Whole Scoop ice cream course and you are an ice cream lover, delay no longer. It is self managed, you don't HAVE to make everything in the first week, though people have!
You have a lifetime access to all the recipes in the course, including Killer Vanilla...so there you go!
In the meantime, here are a few more frozen treats to be getting on with;
Christmas Turkish Delight Frozen Torte!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Killer Vanilla Ice Cream batter, partially frozen Recipe
- 50 Grams prosciutto, cut into pieces
- 3 ripe bananas, peeled and sliced
- 3 Tablespoons pure maple syrup
Do
- 1
While the ice-cream meringue is chilling, preheat oven to 160°C and place sliced bananas and prosciutto into a baking tray with sides. Drizzle generously with maple syrup and roast 15 minutes until fragrant and prosciutto is crispy.
- 2
Refrigerate until completely cold.
- 3
When ice-cream mixture is partially frozen (after approximately 2 hours) stir through bananas and prosciutto, making sure they break up into smaller pieces as you stir.
- 4
Freeze completely before serving.
