Banana and Coconut Punch Ice-Cream

Banana and coconut with rum are meant to be, the flavours together take us to the tropics. A decadent but easy ice-cream to prepare. Use over ripe bananas even those that you might think need to be thrown away.

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Prep: 30 minutes
Cook: 1 litre

Ingredients

Ice-Cream:

400ml coconut milk
4 bananas
juice of 3 limes
50g caster sugar
400ml double cream
4 tbsp golden rum or white

To Serve 6 Portions: (optional)

1 mango peeled and slice
12 rambutans peeled
2 kiwi fruit, peeled and sliced
or your choice of tropical fruit
3 tbsp golden or white rum

Method

Ice-Cream: Place all the ingredients together in a food processor or blender and puree until smooth. Pour the puree into an ice-cream machine and prepare following the machines instructions, until thick. Store the ice-cream in a well sealed container in the freezer. If you don't have an ice-cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for a further 2 hours. Freeze until ready to serve.
To Serve: Remove the ice-cream from the freezer 10 minutes before serving. Place a slice of mango in the centre of each bowl and place a scoop of the ice-cream on it. Scatter the rest of the fruit around the bowl and drizzle a little rum over them (optional). Serve at once.