Banana Spring Roll with Chai and Golden Raisin Ice Cream

YIELD: 16

3 cups whole milk
3 cups heavy cream
1¾ cups sugar, divided
1 vanilla bean, split
12 egg yolks
3 chai tea bags

For the spring rolls:
4 ripe bananas
16 spring roll wrappers
1 cup lime leaf-infused sugar
egg wash, as needed
butter, for frying
1 cup golden raisins
prepared raspberry coulis,
     for garnish
prepared caramel sauce,
     for garnish

1. For the ice cream: Place milk, cream and half of sugar in a heavy saucepan. Scrape seeds of vanilla bean into pan and add pod; bring mixture to a boil.

2. In a large bowl, cream together egg yolks and remaining sugar. Add a third of the hot cream mixture to yolk and sugar mixture, whisking until combined. Add yolk and cream mixture back into saucepan with remaining hot cream mixture. Cook over medium heat for 1 minute, whisking constantly until mixture coats back of spoon. Remove from heat and add tea bags to mixture; allow them to infuse for 5 minutes. Strain through a fine-mesh strainer into a clean bowl; cool and then freeze in an ice cream maker. Stir in raisins when ice cream is partially frozen. Remove ice cream from machine and keep frozen until ready to use. Ice cream is best if used within 24 hours.

3. For the spring rolls: Cut each banana into halves, lengthwise, then crosswise. Roll each piece lightly in lime leaf-infused sugar and then in a spring roll wrapper. Seal with egg wash.

4. Heat butter in a large sauté pan. Fry spring rolls until crispy. Cut each spring roll on the bias and serve with ice cream, caramel sauce and raspberry puree.

Photo and recipe: California Raisins