Caramelised Banana Ice Cream

Making the caramel

Add sugar and water into a frying pan.

Heat on a low heat until the sugar has dissolved.

Cook until the caramel turns into a light amber colour.

Add bananas.

Cook for 2-3 minutes, stirring gently, until combined.

Add butter and swirl until dissolved.

Remove from the heat.

Add cream and stir to combine.

Tip: The caramel might look like it is crystallising when the cream is first added, but keep stirring and it will smooth out; if it still doesn’t, heat it gently while stirring until it becomes smooth.

Transfer the caramel into a clean bowl and set aside.

Making the ice cream

Add milk, whipping cream and vanilla extract into a saucepan.

Heat on a medium heat until the milk is near boiling.

Strain the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting.

Let cool.

Fit the Whisk Tool.

Add egg yolks and sugar into the appliance bowl, fit the splashguard.

Whisk for 2 minutes on speed 4 until the mixture has come together and then scrape the bowl.

Whisk for 2 minutes on speed 4 until thick and creamy.

Carefully add the milk mixture while the machine is running.

Whisk for 3 minutes on speed Min until incorporated.

Pour the custard mixture into the saucepan.

Heat on a medium heat until the custard is thick enough to coat the back of a spoon.

Transfer the mixture into a clean jug.

Cover with plastic wrap and chill in the fridge for 2 hours until cold.

Attach the Frozen Dessert Maker attachment to the machine.

Retrieve the cooled mixture.

Start the machine, slowly pour the mixture and mix for 30 minutes on speed Min.

Transfer half of the ice cream into an airtight container.

Drizzle with half of the banana caramel and swirl through the ice cream.

Spoon the rest of the ice cream into the container.

Drizzle with the rest of the banana caramel and swirl through.

Cover with a lid and chill in the freezer overnight until solid.

Serve.