No waste - Banana and Cocoa Nib flavoured ice cubes using cryo-concentration | Recipe by sousvidetools.com

No waste – Banana and Cocoa Nib flavoured ice cubes using cryo-concentration

  • COOK TIME: 12 HRS
  • PREP TIME: 24 HRS
  • DIFFICULTY: Easy

Ingredients

  • 500mls of water
  • 300g banana skins
  • 40g cocoa nibs
  • 1 dried and used vanilla pod

To serve:

  • Pure rum over the ice cubes
  • Dehydrated banana crisps

Equipment

Method

  1. Pre-heat your water bath to 60°C
  2. Place the ingredients into a vacuum pouch and seal.
  3. Place the pouch into the water bath for 12 hours until infused.
  4. Carefully remove the pouch from the bath and set aside to cool.
  5. Using a fine mesh sieve strain the liquid and Freeze in a strong plastic bag, preferably inside a bowl, until it is solid. Twenty-four hours should be good but the longer the better to grow the ice crystals
  6. Break it up into a crystalline slurry with a hammer whilst still in the plastic bag (but not in the bowl, of course. Therefore, the bag needs to be quite robust.
  7. Fruit juice does not freeze as hard as water so ‘slurrifying’ is easier than you would think.
  8. Put the crushed slurry in a sieve, over a bowl and put in the fridge to thaw slowly. Doing it in the fridge is important because you want the whole thing to thaw very slowly and evenly
  9. Leave it until you judge the extract to be about the right strength.
  10. Freeze the cryoconcentrated liquid in icecube trays.
  11. Once frozen and ready to serve simply pour rum over icecube and serve
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