Caramelised Banana and Peanut Ice-cream / Egg Free

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This creamy, dreamy banana ice-cream isn’t just good. It’s I-want-to-disappear-into-my-bedroom-with-the-whole-tub-and-not-share-with-anyone good. The thick, creamy nature of pureed bananas creates a smooth ice-cream that scoops like a dream. The key to that intense banana flavour is to start with spotty, black over-ripe bananas. Basically the worse they look, the better. The roasted peanuts and chocolate fudge sauce are optional but I highly recommend you swirl them in. They take this ice-cream to a whole new level!

Notes:
*Recipe adapted from David Lebovitz’s The Perfect Scoop
*Makes about 3 cups
*The chocolate fudge sauce and peanuts are suggested toppings, but feel free to experiment and use whatever toppings you like. Peanut butter, caramel, cinnamon..the possibilities are endless.
* If you don’t have an ice cream maker, pour the mixture into a freezer proof container with a lid and place in the freezer. When the ice cream is partially frozen (after 1-2 of hours), take it out and process in a blender to break up any ice crystals. Repeat several times during the freezing process. Freeze until firm enough to scoop. The ice cream might have some ice crystals but will still have excellent flavour. 

Ingredients:

For the ice-cream base:

  1. 5 over-ripe bananas, cut into 1 inch slices
  2. 65 g brown sugar
  3. 2 tablespoons unsalted butter, at room temperature
  4. 150 ml whole milk
  5. 150 ml heavy cream

For the toppings:

  1. 65 roasted peanuts, crushed
  2. 45 g granulated sugar
  3. 65 ml heavy cream or whole milk
  4. 55 g dark chocolate, roughly chopped
  5. 2 tablespoons unsalted butter, at room temperature
  6. a pinch of salt

Method:

  1. Pre-heat oven to 200°C. In a baking tray, add the bananas, brown sugar and butter. Toss together to coat the bananas. Bake for 50 minutes or until bananas and caramelised, bubbling and have a deep golden-brown colour.
  2. Immediately transfer to a food processor and add in the milk and heavy cream. Blend until smooth. Transfer to a bowl, cover and chill in the fridge for at least 2 hours.
  3. Meanwhile, make the fudge sauce. In a small saucepan over medium heat, simmer the cream, sugar and salt. Do not boil. Transfer to a heatproof bowl and add in the chocolate and butter. Whisk to combine and set aside to cool.
  4. Take the cooled ice-cream mixture out of the fridge and churn in ice-cream machine according to manufacture’s instructions. When almost frozen, add in the peanuts, reserving some to sprinkle on top.
  5. Pour 1/3 of the mixture into an air-tight freezer-safe container. Add some of the fudge sauce and swirl using a knife. Keep layering the ice-cream and fudge sauce. Finally sprinkle the top with the reserved peanuts.
  6. Chill in the fridge for 3 hours or until firm. Scoop and serve!