Lennox Hastie’s Banana Ice Cream, Smoked Chocolate, Honeycomb


Banana, chocolate, honeycomb … three simple ingredients that, when combined, produce the most satisfying dessert

For the banana ice cream:
• 350g over-ripe bananas
• 700ml full-cream (whole) milk
• 100g liquid glucose
• 6 egg yolks
• 100g sugar

For the honeycomb:
• 140g liquid glucose
• 60g honey
• 400g sugar
• 100m filtered water
• 40g bicarbonate of soda (baking soda)

For the smoked chocolate ganache:
• 175g dark chocolate (at least 60% cacao solids, with notes of dried fruits, such as valrhona macaé 62%)
• 130ml Smoked water, preferably smoked with stone fruit wood

1 Prepare your embers and arrange a grill approximately 15 cm (6 in) above them.
2 Prepare the ice cream. Grill the bananas, including the peel, over medium-intense embers for 5–10 minutes, turning halfway through until caramelised and blackened all over. Remove from the grill and blend with the milk. Place in the refrigerator and leave to infuse overnight.
3 Strain the banana milk and, in a small saucepan, combine with the glucose. Heat gently to 80°C (175°F). In a bowl, whisk the egg yolks and sugar until pale and creamy.
4 Set a clean container over ice. Whisking continuously, pour half of the warmed banana milk over the egg mixture. Once combined, pour the entire mixture back into the pan with the remaining milk and, stirring continuously, heat to 80°C (175°F). Remove from the pan immediately, straining the liquid through a fine-mesh sieve into the container set over ice. Cool to room temperature, then transfer to the refrigerator and chill.
5 Once chilled, churn in an ice cream machine. Transfer to a clean container and keep in the freezer.
6 Prepare the honeycomb. Line a small tray with baking paper. Place all the ingredients except the bicarbonate of soda in a medium pan and heat to 155°C (310°F) until it becomes an amber-coloured caramel. Immediately stir in the bicarbonate of soda, which will cause the mixture to bubble and foam. Carefully pour the hot mixture into the prepared tray. Allow to cool, then place in the freezer.
7 Prepare the chocolate ganache. Break the chocolate up in a bowl. In a medium saucepan, bring the smoked water up to a gentle boil and pour the water over the chocolate, allowing it to melt. Stir to combine, then whisk as it cools and emulsifies, continuing until it forms ribbons.
Divide the ganache between serving plates, break over shards of honeycomb and place a spoon or two of banana ice cream on each plate. Serve immediately.

Recipe courtesy of Lennox Hastie, extracted from Finding Fire


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