Banana and curry ice cream

In a medium saucepan, mix water and sugar and bring it to a boil. Stir until sugar is dissolved and you've got syrup. It will take around five minutes. Lower the heat.

Add the sliced banana, ground curry, and turmeric, and cook until the banana is tender (around four minutes). Turn off the heat. Combine with soy milk and coconut milk and set aside to cool.

Pour the mix into a blender, and add the lime juice, vanilla, and salt. Whisk until completely smooth. Pour it into a large food container and let it chill for about six hours, or overnight if you plan to use an ice cream maker.

Place the mix in the ice cream maker and follow the instructions (each one works differently). Freeze in an airtight food container.

If you haven’t got an ice cream maker, place the cream into an airtight food container too, but place it in the freezer. Churn every 45 minutes to prevent ice crystals, and repeat the process for four to five hours.