There is an edge in the air this week, the first reminder that summer is packing her bags and will soon be gone for another year. This makes me sad. I console myself in the knowledge that when autumn arrives, it will bring wonderful things like cinnamon, pumpkin and hearty soups.
In the meantime, I’m planning to wear out my ice cream machine and bask in the sunshine whenever I can!
This banana ice cream is delish now and will be perfectly appropriate for autumn too with its warming cinnamon and rum trimmings. Then when the cold really sets in you can switch to nibbling this cinnamon biscotti with a chai latte instead of ice cream. Enjoy.
Banana Rum Ice Cream
- 2 ripe bananas, mashed or pureed
- 1 1/2 cups milk
- 2 tablespoons custard powder
- 1/2 cup sugar
- 1 1/2 cups whipping cream
- 1/2 cup white rum
- 1 vanilla bean
- 1/4 teaspoon cinnamon
Dissolve the custard powder in a small amount of milk. Pour remaining milk into a saucepan. Add the sugar, cinnamon and the seeds scraped from the vanilla bean. Heat the milk but do not boil. Once hot, add the dissolved custard powder and stir continuously until the custard begins to thicken. Mix in the cream, banana and rum.
Refrigerate the mixture before churning in your ice cream machine.
Makes 12 biscotti, just enough for two
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 2 tablespoons butter
- 1/3 cup sugar
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- For the topping: egg wash, 1 tablespoon sugar, 1/2 teaspoon cinnamon
Preheat the oven to 180c.
Stir together the flour, cinnamon, baking powder, baking soda and salt in a small bowl.
In another bowl beat together the butter and sugar. Reserve a teaspoon of beaten egg and mix the remaining egg and vanilla extract into the butter and sugar.
Gradually mix the dry ingredients into the wet mixture and stir until the dough starts to come together.
On a lined baking tray press the dough into a log. Slightly flatten the log and brush with the egg wash. Sprinkle the combined sugar and cinnamon over the log and bake in the oven for 25 minutes. Remove from oven and leave to cool. Using a serrated knife, cut the log in diagonal slices roughly 1 1/2 cm thick. Place the slices back on the lined baking tray and bake for a further 20 minutes at 180c.
Cool and store in an airtight container.