Delicious ice cream with interesting salty-sweet taste that is reminiscent of creme brulee. Coconut milk is a perfect substitute for cream, giving a soft ice cream, soy sauce "Kikkoman" makes its caramel-salty touch, and the toasted nuts add to the harmony. For fans of the original combinations.
|Cooking time -||Number of servings 6|
Bananas peel and cut into not very thin washers.
In a frying pan with non-stick coating heat rust. oil, add bananas, add soy sauce and sugar.
Cook for 10 minutes, occasionally stirring. Allow to cool.
In the bowl of a blender combine the bananas with the caramel, add the coconut milk and ground into crumbs toasted nuts (I had peanuts).
Whisk a couple minutes until a homogeneous cream. Pour into molds, put in the freezer overnight. In advance to get the ice cream out of the freezer before serving, so it is a bit thawed.