Caramelised Banana Ice Cream

Making the caramel

Fit the Stir Tool.

Add sugar and water into the appliance bowl, fit the splashguard.

Cook for 2 minutes at 160°C on speed Stir 1 until the sugar has dissolved.

Remove the splashguard.

Cook for 10 minutes at 180°C on speed Off until the caramel turns into a light amber colour.

Add bananas.

Cook for 2 minutes at 180°C on speed Min until combined.

Add butter and cream.

Stir for 2 minutes on speed Stir 1 until smooth.

Transfer the caramel into a clean bowl and set aside.

Making the ice cream

Clean the appliance bowl and fit the Creaming Beater.

Add milk, whipping cream and vanilla extract into the appliance bowl.

Cook for 2 minutes at 105°C on speed Stir 1 until incorporated.

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

Let cool.

Clean the appliance bowl and 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.

Remove the Whisk Tool and fit the Creaming Beater.

Cook for 15 minutes at 85°C on speed Stir 1 until the custard has thickened.

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.

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.