Banana Spring Roll with Tazo Chai and California Golden Raisin Ice Cream
Submitted by: Paul Wade
Tazo Chai tea and golden raisin ice cream, caramel sauce and raspberry purée served with a banana spring roll.
- Serving Size: 1 spring roll, 1/2 cup ice cream
Tazo Chai and California Golden Raisin Ice Cream
- 3 cups whole milk
- 3 cups heavy cream
- 1 3/4 cups sugar, divided
- 1 vanilla bean, split
- 12 egg yolks
- 3 Tazo Chai tea bags
- 1 cup California golden raisins
- Raspberry coulis; for garnish
- Caramel sauce; for garnish
Banana Spring Roll
- 4 ripe bananas
- 16 spring roll wrappers
- 1 cup lime leaf-infused sugar
- Egg wash
- Butter; for frying
Place milk, cream and half of sugar in a heavy saucepan. Scrape seeds of vanilla bean into pan and add pod; bring mixture to a boil.
In a large bowl, cream together egg yolks and remaining sugar. Add 1/3 of hot cream mixture to yolk and sugar mixture, whisking until combined. Add yolk and cream mixture back into saucepan with remaining hot cream mixture. Cook over medium heat for 1 minute, whisking constantly until mixture coats back of a spoon. Remove from heat and add tea bags to mixture; allow them to infuse for 5 minutes. Strain through a fine-mesh strainer into a clean bowl; cool and then freeze in an ice-cream machine. Stir in raisins when ice cream is partially frozen. Remove ice cream from machine and keep frozen until ready to use. Ice cream is best if used within 24 hours.
Banana Spring Roll
Cut each banana into halves, lengthwise, then crosswise. Roll each piece lightly in lime leaf-infused sugar and then in a spring roll wrapper. Seal with egg wash.
Heat butter in a large sautépan. Fry spring rolls until crispy. Cut each spring roll on the bias and serve with ice cream, caramel sauce and raspberry purée.
Nutrition Facts Per Serving
Calories 440 (44% from fat); Total Fat 22g (sat 12g, mono 7g, poly 1g, trans 0g ); Cholesterol 230mg; Protein 6g; Carbohydrate 58g; (Dietary Fiber 1g; Sugars 49g; ); Iron 1mg; Sodium 90mg; Calcium 112mg; Potassium 316mg
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