Fried Banana and Caramel Ice Cream

Caramel Ice Cream
Whisk together the milk, salt and egg yolks and set aside.

In a deep saucepan, melt the sugar over a medium heat, stirring all the time. Cook it until it has caramelised, about 3 – 4 minutes and continue to stir. Carefully pour the cream into the caramel. The mixture will rise up, almost overflowing, and then will settle down again. It will separate into sugar, curd and whey – whisk it over a low heat with a metal whisk, it will come together again and become a creamy caramel syrup.

Pour the caramel mixture into the egg mixture, whisking all the time. Pour the combined mixture back into the saucepan and cook over a low heat for 3 – 4 minutes stirring all the time. It should coat the back of a spoon when ready.

Pour the mixture through a strainer and put in the fridge to chill.

Fried Bananas
Melt the butter in a frying pan over a medium heat. Fry the bananas until golden and then remove from the pan and allow to cool. Roughly chop and set aside.

To finish, churn the caramel ice cream mixture in an ice cream maker and once ready, stir in the roughly chopped bananas. Pour into a container and freeze overnight.

To Serve

Caramel Sauce
Place all the ingredients in a saucepan and bring to a slow simmer. Cook for 5 minutes, or until the sauce becomes thick and syrupy. Allow the mixture to cool completely.

Chocolate Dipped Cones
Melt the chocolate slowly over a Bain Marie or in the microwave (be careful, it can burn easily this way). Dip the tops of the sugar cones into the melted chocolate and allow the chocolate to set.

Scoop generous servings of fried banana ice cream in the chocolate dipped cones, drizzle with the caramel sauce and serve.