MAPLE SYRUP ICECREAM RECIPES

Steps:

• Make passionfruit curd. Place ½ cup of the passionfruit pulp in a small food processor; pulse a few times to loosen the seeds from the pulp. Strain over a small bowl; discard seeds. Combine strained passionfruit, remaining passionfruit pulp, the sugar and butter in a small saucepan over medium heat until butter melts and sugar dissolves. Whisk eggs and egg yolks in a medium bowl until combined. Pour in passionfruit mixture, whisking constantly. Return mixture to pan over low heat; whisk constantly until mixture thickens and coats the back of a wooden spoon. Transfer mixture to a medium bowl; cover surface directly with plastic wrap. Cover; refrigerate for 2 hours or until set.
• Grease an 18cm (7¼in) round springform pan; line base and side with baking paper.
• Place seed mix, dates and maple syrup in food processor; pulse until mixture just forms a sticky crumble and holds together when pressed. Firmly press mixture on base of the pan. Freeze until required.
• Make filling. Place cashews in a medium bowl with enough cold water to cover. Stand for 30 minutes; drain. Steam or microwave cauliflower for 5 minutes or until tender; drain. Cool. Push passionfruit pulp through a sieve over a bowl; discard seeds. Blend cashews, cauliflower, passionfruit juice and remaining ingredients in a high-speed blender until smooth. Be careful not to let the mixture overheat. Pour filling over frozen base in pan; smooth the surface. Freeze for 30 minutes.
• Spoon chilled passionfruit curd on filling; smooth the surface. Cover; freeze overnight. Decorate ice-cream cake with passionfruit and passionfruit flowers, before serving.

Steps:

• Line a baking tray with baking paper. Peel and slice the bananas into 1cm/½in pieces. Place in a single layer on the tray and freeze for 4–6 hours until solid, or overnight. (If not using immediately, transfer to a lidded container and return to the freezer for up to a month before using.)
• To make the ice cream, tip the frozen bananas into a sturdy food processor. Blend on the pulse setting until the bananas become finely chopped, then whizz into a very thick, creamy purée. The ice cream should form a soft ball.
• Spoon into dessert dishes and eat just as it is, or top with berries, chocolate drops or anything you fancy, such as the chocolate sauce in the tips.
• If not serving all the ice cream at once, transfer the leftover ice cream as quickly as possible into a lidded container and freeze for up to 2 weeks. When frozen like this you can use an icecream scoop to spoon into bowls.