*When I first made this ice cream, I cooked the mango puree with the rum and sugar and the mango flavor got a little lost in all that boozey sugary sweetness. I have reduced the amount of sugar in this recipe and may still do some tweaking.
An adaptation of this recipe and one for Chai Tea that was given to me many years ago by a flatmate who was working at a Sydney cafe famous for its Chai Latte. The key ingredients were tea, garam masala, grated fresh ginger and rosewater.
Banana Ice Cream with Toasted Coconut: * In the first version that I made, I caramelized the bananas in an oven with brown sugar, cinnamon and butter and it was too sweet for me. I have yet to make non-caramelized Banana ice cream.
Allrecipes pineapple ice cream: Came out with a fantastic taste, but a bit icy. The crushed canned pineapple also had a few pieces that were slightly too large. I think less juice, maybe only puree as opposed to canned.
Source The original recipe calls for home-roasted pumpkin but I am lazy so I used Trader Joe’s canned pumpkin puree. My Chinese Five Spice powder is from an Asian supermarket and consists of: Annatto, Cumin, Cinnamon, Clove and Aniseed.
Recipe from Jeni& splendid book. I used Plush Puff& Gourmet Gingerbread Spice marshmallows. (Thank you, Justin!) I still don& own a kitchen torch so the marshmallows were toasted the old-fashioned way over my stove.