Baked Banana Curry Ice Cream with Papaya Tartar

Bring milk to a boil. Grind banana flesh with 60 g sugar and 2 tbsp water in a blender. Beat egg yolks and 125 g sugar with mixer until thick and creamy. Gradually fold in boiling milk, heat over a hot water bath until set. Stir constantly with a wooden spoon. Stir in whipped cream , curry and banana puree. Allow the cream to cool and churn into ice cream in the ice cream maker. Form 4 balls with an ice cream scoop and freeze on parchment paper in the freezer (use any leftover ice cream elsewhere). Place rice leaves between well-dampened kitchen towels until soft. Place 2 sheets on top of each other. Place 1 ice cream scoop in the center of each. Fold sheets loosely over each other and tie with spaghetti. Place bag in freezer to freeze briefly. Shortly before serving, remove peel from papaya and cut in half, scrape out seeds with a spoon.

Finely dice flesh, mix with remaining sugar, mint and juice of one lemon, heat at low temperature and drain. Heat fat in a frying pan to 210 °C. Finish frying ice cream bags in it for a good 2 min, until the batter is light brown and crispy. Put the bags briefly on paper towels and serve with papaya tartar.

Serve with raspberry puree and vanilla cream.

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