Recipe: Banana Spring Rolls with Coconut Ice Cream (not Changs)

Banana Spring Rolls with Coconut Ice Cream (not Changs)
Chef: Daryl Atkins, ABC Far North listener

Bananas
Mini spring roll wrappers (find them in an Asian Supermarket)
Milk
Castor sugar
Cinnamon

Soak the spring roll wrappers in milk to make them moist. Slice the banana into thirds and sprinkle with cinnamon. Wrap the bananas with the soaked wrappers and seal at both ends. Shallow fry the rolls in fresh, unused hot oil for about 2 minutes. Drain the rolls on a wire rack and sprinkle with castor sugar.

Serving suggestion:
Serve with cream or ice-cream.

Coconut Ice Cream
Chef: Valli Little: Food Editor of Delicious Magazine
Serves Serves 4-6

You need:
250ml (1 cup) milk
250ml (1 cup) low fat coconut milk
6 egg yolks
165g (3/4 cup) caster sugar
375ml (11/2 cups) thickened cream
1/4 cup desiccated coconut

Heat the milk and coconut milk until scalded, remove from the heat. Beat the egg yolks and sugar together until pale, stir in the milks and return to the saucepan over a low heat stirring until the mixture coats the back of a wooden spoon. Remove from the heat place in a bowl and cool completely, whip the cream until thickened, add to the mixture with the coconut. Pour into a shallow container, cover and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container, cover and refreeze. Repeat 2 or 3 times. (Alternatively use an ice cream machine following manufacturers instructions).