BANDITO'S GINGER AND JALAPENO ICE-CREAM

DESSERTS

BANDITO'S GINGER AND JALAPENO ICE-CREAM

Ice-cream

500g full cream milk
50g egg yolks
90g castor sugar
10ml vanilla essence
100g preserved ginger, drained and chopped
30g Bandito's Jalapeno Slices, chopped

 

Tortilla triangles

2 Bandito's Tortilla Wraps
2 tbsp brown sugar
3 tsp cinnamon
Oil to fry the triangles

 

Preparation

Ice-cream

In a pan, heat the milk over a medium heat until it reaches a temperature of 52˚C. In the meantime, using a hand blender, blitz the egg yolks and sugar together until the mixture is light and creamy. Once the milk has reached the temperature add a little of it to the egg and sugar mixture in order to temper the eggs. Return the mixture to the pan, combine with the rest of the milk and whisk continuously until the mixture reaches 70˚C. Hold it at this temperature for 10 minutes, whisking continuously. Strain the mixture into a bowl set over ice to cool quickly. Add the chopped ginger and Bandito's Jalapeno Slices. Pour into an ice-cream machine and churn until set. Alternatively if you don't have an ice cream machine, use an electric mixer and place in the freezer, every hour mix the ice-cream mixture to prevent ice crystals forming.

 

Cinnamon and Brown Sugar Tortilla Triangles

Slice Bandito's Tortillas Wraps into triangles. Carefully place the cut triangles into hot oil and fry until golden brown (2-4 minutes). Drain on paper towel. Mix brown sugar and cinnamon in a large bowl and coat Bandito's Tortilla Wrap triangles with the mixture while still warm.

 

To serve

Scoop the Bandito's ginger and jalapeno ice-cream into a bowl and serve with cinnamon and brown sugar Bandito's Tortilla Wrap triangles.


* Recipe development by Pick n Pay Good Food Studio

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