Banana and rum ice cream with passion fruit, walnuts, white chocolate sauce

  • Dessert
  • medium
  • 8
  • 1 hour 30 minutes, plus churning time

PT1H30M

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Ingredients

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Imperial

Banana ice cream

  • 600g of banana
  • 600g of whipping cream
  • 330g of sugar
  • 90ml of rum

Passion fruit syrup

White chocolate sauce

Walnut crumble

  • 200g of butter, firm
  • 200g of plain flour
  • 200g of walnuts, peeled and chopped
  • 200g of caster sugar
  • 200g of Demerara sugar
1
To make the ice cream, place the banana, cream and sugar in a blender and blitz on a high speed until smooth. Pulse in the rum, then pour straight into an ice cream maker. Churn according to the manufacturers' instructions and store in the freezer until required
  • 600g of banana
  • 600g of whipping cream
  • 330g of sugar
  • 90ml of rum
2
For the passion fruit syrup, bring the water and sugar to the boil in a medium saucepan until the sugar dissolves. Scoop all of the passion fruit pulp (including the seeds) into a bowl, then add to the syrup mixture. Return to a gentle simmer and reduce until a thin, syrupy consistency has been reached
3
For the white chocolate sauce, melt the chocolate in a bain marie. Bring the cream and syrup to the boil, then slowly stir into the melted white chocolate until smooth. Pass through a fine strainer and set aside until required
4
Preheat the oven to 175°C/gas mark 3.5
5
For the crumble, rub the butter into the flour to form a rough breadcrumb-like texture. Mix in the sugars and walnuts until evenly combined
  • 200g of butter, firm
  • 200g of plain flour
  • 200g of walnuts, peeled and chopped
  • 200g of caster sugar
  • 200g of Demerara sugar
6
Spread the crumble mix evenly onto a baking tray lined with parchment paper and bake in the oven for 10-15 minutes until lightly golden and crunchy. Remove and allow to cool
7
To serve, warm the white chocolate sauce and pour into the base of each bowl. Add a scoop of the ice cream on top, followed by the syrup and crumble
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