Roasted plantain with pistachio ice cream recipe
Caramelised plantain is served with nutty and refreshing pistachio ice cream.
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Cooking tools:
- Blender
- Spice grinder
- Mixing bowl
- Whisk
- Saucepan
- Ladle
- Spoon
- Airtight container
- Plastic wrap
- Ice cream maker
- Baking sheet
- Parchment paper
- Candy thermometer
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Plate
- Pastry brush
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Freezer
- Wooden spoon
- Spatula
- Kitchen scale
Ingredients
- 200 g granulated sugar, separating 70g/2.5oz
- 320 ml whole milk (or any nut milk of your choice)
- 320 ml double cream
- 4 egg yolks
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 150 g pistachios (unsalted, not roasted, shelled)
- 4 plantain
- 1 glug of coconut oil, just enough to cover each plantain)
- 1 pinch sea salt flakes
- 210 g granulated sugar
- 180 g golden syrup
- 28 g salted butter
- 25 ml water
- 130 g pistachios (unsalted, not roasted, shelled)
- 1/2 tsp bicarbonate of soda
- 1/2 tsp vanilla extract
- 1 tsp ground nutmeg (optional)
- 2 tsp sea salt flakes
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