Baby Banana Baklava Coconut Chocolate Ice Cream

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. In a small bowl mix lemon juice, water & cinnamon into a thin paste. Peel bananas & coat well with cinnamon mix.
3. On a clean working surface, thinly spread phyllo into a 24 x 6" rectangle. Mix together hot melted butter & honey. Drizzle over shredded phyllo & dust with icing sugar. Place bananas along bottom of phyllo & cut phyllo into strips which are 1/2 inch wider than each banana. Tightly roll each banana in phyllo. Place on a parchment lined baking sheet. Drizzle more butter mix on top of each banana & bake in oven for 8 - 10 min. Turn bananas over & continue to bake for another 8 - 10 min or possibly till dark golden. Remove from oven and trim off the rough ends.
4. To serve::Dust bananas with icing sugar. In the centre of each plate place a banana. To the side place a scoop of coconut chocolate ice cream and serve immediately.
5. Coconut Chocolate Ice Cream:In a saucepan over medium heat bring cream, lowfat milk, & coconut puree to a boil. Remove from heat & allow to sit for 5 min.
6. In a mixing bowl whisk egg yolks with sugar till they reach a light ribbon stage. Temper the egg mix by whisking in a small amount of hot coconut mix; slowly add in the rest while whisking constantly.
7. Strain through a fine mesh strainer into a saucepan & return to heat, stirring constantly with a wooden spoon. Cook till mix coats the back of the spoon. Don't boil or possibly overcook as it will curdle.
8. Remove from heat & place pan over a bowl of ice. Whisk constantly till ice cream mix cools to room temperature. Chill for 1 - 2 hrs.
9. Over a double boiler or possibly in the microwave heat dark chocolate & keep hot.
10. Freeze coconut mix in an ice cream maker according to a manufacturer's instructions. Add in melted chocolate to ice cream when it looks to be almost frzn (3/4 doneness). Slowly pour in a steady drizzle. Freeze ice cream till ready to use.