Caramelised Banana Ice-Cream with Rum Raisins Hazelnuts Chocolate Chunks

Yields1 Serving

 1 very ripe medium banana, peeled
 ¼ cup dark brown sugar
 2 large egg yolks
 80 ml 1% milk
 80 ml heavy cream
 1 pinch salt
 100 g Ritter Sport Milk Chocolate Bar - Rum Raisins & Hazelnuts

1

Combine the banana and brown sugar in a skillet and smoosh them together into a nearly liquid paste.

Put the pan over medium heat and cook, stirring frequently, until the mixture is dark golden brown and slightly reduced, 5-7 minutes.

Let cool briefly. Set aside.

2

In a heavy nonreactive saucepan, stir together the cream, milk, and salt and put the pan over medium-high heat.

When the mixture approaches a bare summer, reduce the heat to medium.

3

In a medium heatproof bowl, whisk the yolks just to break them up. Set aside.

Carefully scoop out a spoon of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

4

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and hold a clear path when you run your finger across the spatula, 1 to 2 minutes longer. Do not let it boil or the mixture will separate. Remove from the heat and leave until cold.

5

Pour the cream mixture and the banana purée into cooling bowl with the paddle running.

6

Chop 25g of the chocolate bar. Pour it into the cooling bowl with the paddle running.

Transfer to the chilled container. Cut the rest of chocolate into chunks and add into the jar.

Allow to freeze for at least 4 hours or until the desired consistency is achieved.

Ingredients

 1 very ripe medium banana, peeled
 ¼ cup dark brown sugar
 2 large egg yolks
 80 ml 1% milk
 80 ml heavy cream
 1 pinch salt
 100 g Ritter Sport Milk Chocolate Bar - Rum Raisins & Hazelnuts

Directions

1

Combine the banana and brown sugar in a skillet and smoosh them together into a nearly liquid paste.

Put the pan over medium heat and cook, stirring frequently, until the mixture is dark golden brown and slightly reduced, 5-7 minutes.

Let cool briefly. Set aside.

2

In a heavy nonreactive saucepan, stir together the cream, milk, and salt and put the pan over medium-high heat.

When the mixture approaches a bare summer, reduce the heat to medium.

3

In a medium heatproof bowl, whisk the yolks just to break them up. Set aside.

Carefully scoop out a spoon of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

4

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and hold a clear path when you run your finger across the spatula, 1 to 2 minutes longer. Do not let it boil or the mixture will separate. Remove from the heat and leave until cold.

5

Pour the cream mixture and the banana purée into cooling bowl with the paddle running.

6

Chop 25g of the chocolate bar. Pour it into the cooling bowl with the paddle running.

Transfer to the chilled container. Cut the rest of chocolate into chunks and add into the jar.

Allow to freeze for at least 4 hours or until the desired consistency is achieved.

Caramelised Banana Ice-Cream with Rum Raisins Hazelnuts Chocolate Chunks

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