Ingredients

The following ingredients have 4 Servings
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup sugar
  • 5 egg yolks
  • 2 ripe bananas
  • 1 TBS vanilla extract
  • 4 oz semi sweet or bitter chocolate, chopped ((about 3/4 cup when chopped))
  • 1/2 cup chopped walnuts

Instruction

  • Combine heavy cream, whole milk and sugar in a large stock pot. Heat over medium high heat until your mixture starts to bubble. 
  • In a large bowl, whisk your egg yolks. 
  • Slowly pour about 1/2 cup of the cream mixture into your egg yolks, while whisking the mixture vigorously. 
  • Pour another 1/2 cup, and then another half cup whisking while adding them, and after each addition. 
  • Pour the egg mixture back into the sauce pan with the remaining cream mixture. 
  • Continue to heat for about 5 minutes until the mixture is thickened enough to coat the back of a spoon. 
  • Strain mixture into a large bowl. 
  • Add about 1 cup of custard to a blender or food processor with the bananas. Puree until smooth. 
  • Pour back in with the rest of the custard mixture. 
  • Mix in the vanilla. 
  • Put the bowl into an ice bath (a larger bowl filled with ice and water) and allow to set to chill for about 10 minutes, stirring occasionally. 
  • Cover bowl with plastic wrap and place in the fridge for about 2 hours, up to overnight. 
  • Pour mixture into an ice cream maker and mix according to maker instructions. 
  • Add in chocolate chunks and walnut chunks and allow to mix about 5 minutes until mixed throughout the ice cream.  Enjoy now for soft serve ice cream. 
  • Scoop ice cream into a bread loaf pan and cover with plastic wrap. 
  • Freeze about 6 hours up to overnight before serving if you want scoopable ice cream.