After our “Making Coffee Slow Again” event on one of the hottest days we’ve had in London this year, we decided to add ice cream to the day. We made salted plantain ice cream, roasted plantains, soft whipped cream, a little brown sugar, and sea salt. Simple, nostalgic, and perfect after coffee in the heat. Everybody loved it so much that we thought we’d share the recipe properly here. And the best part is you don’t need an ice cream machine to make it. (Even though we do recommend it)

Makes around 5 servings

Ingredients

For the roasted plantains

2 very ripe plantains
1 tbsp butter
1 tbsp brown sugar
½ tsp flaky sea salt

For the ice cream base

300 ml double cream ( or coconut cream)
150 ml whole milk ( or coconut milk)
2 egg yolks
60 g brown sugar
1 tsp vanilla extract
Pinch of cinnamon (optional)
Extra pinch of sea salt to taste

Optional toppings

Toasted coconut
Crushed chin chin
Dark chocolate shavings

Method

Roast the plantains

Roast the plantains whole at 200°C for around 25 minutes until the skins are almost black and the inside is soft and caramelised.
Leave to cool slightly, then peel and mash.

Make the ice cream base

In a saucepan, gently heat the milk, half of the brown sugar, and a pinch of salt until steaming.
In a separate bowl, whisk the egg yolks with the remaining sugar.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Return everything to the saucepan and cook gently over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
Do not boil.
Remove from the heat and leave to cool.

Blend:

The roasted plantains
The cooled custard
Vanilla
Cinnamon
Blend until completely smooth.
Whip the cream
In a separate bowl, whip the double cream until soft peaks form.
Soft and airy is what you’re looking for here.

Fold everything together

Gently fold the plantain mixture into the whipped cream until fully combined.
Taste and add another small pinch of sea salt if needed; the salt really brings out the caramel notes from the roasted plantains.
Freeze- Pour into a freezer-safe container or loaf tin, cover, and freeze for at least 6 hours or overnight.
If you have an ice-cream maker, freeze for 2-3 hours, then churn for 25 minutes until thick and silky
For a smoother texture, stir once or twice during the first couple of hours.

To serve