After I used the enormous pumpkin a friend gave me, another friend has dropped off three gigantic pomelos and some beautiful little bananas (not sure what variety, but they are smaller than ladyfingers and very sweet and tangy). No idea what to do with the pomelos, but I made a lovely ice cream with the bananas. They taste much better then the usual bananas we get in Australia. No-one eats these in Asian countries, they all eat the various little ones.
300-400g bananas out of their skin
1 tbsp lemon juice
1 tbsp banana liqueur or white rum
300ml cream
1/2 cup water
1/4 cup sugar
Add all ingredients except cream and blend on 7-8 until smooth. Add the butterfly, and then the cream, and mix on 4 for 3 minutes with the MC off. Make the ice cream in your usual way.
You probably should eat this on the same day. As it's not made from a custard, it goes as hard as a rock overnight. Once I stirred some cold chocolate sauce through it and made banana choc ripple - yum.
