This is a simple and very tastey icecream recipe that allows you to use your over ripe bananas and with a hint of rum. The Rum also helps the icecream to not set too hard in your freezer.

Makes: 8 Servings

Method:

1. Prepair your icecream maker as per your products instruction manual.
2. Beat the egg and sugar in a mixing bowl and slowly add the milk while whisking. 
3. Pour the mixture into a saucepan over a low/medium heat, do not boil, stiring constantly until the mixture thickens enough to coat the back of a spoon.
4. Put this mixute into a blender and add the bananas and rum. Blend until no lumps remain.
5. Allow this mixture to cool at room temperature. 
6. Stir in the whipped cream.
7. Put in the fridge for 12 hours (or as instructed by your icecream machine) to cool before placing into the icream mixer.

Method:

1. crush biscuits and mix all the ingredients in a bowl
2. shape into small balls
3. roll in the desiccated coconut and cocoa and then allow to set in the fridge
4. ready to eat!

This is a recipe from our friend Tiki, who is an absolute baker extraordinaire. Sadly, she now lives back in NZ and so we don't get to eat her cake anymore, but we can just use her recipes and make it ourselves...

Method:

1. melt the butter with the condensed milk
2. add the crushed biscuits, lollies and cocoa
3. mix together and squish into a ball shape
4. roll out some baking paper and sprinkle it with coconut
5. shape the lolly cake into a log then roll it up making sure it has got a nice coating of coconut
6. leave it in the paper rolled tightly and put it in the fridge to set - ideally overnight but 3-4 hours works okay
7. slice it into whatever size pieces you like