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    Banana, Pecan and Chocolate Chip Ice Cream

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    Banana, Pecan and Chocolate Chip Ice Cream

    • Cooking time: 20 minutes, plus freezing
    • Total time: 3 hours 20 minutes 60 minutes 60 minutes 60 minutes 20 minutes


    • 250ml whole milk
    • 500ml double cream
    • 4 medium egg yolks
    • 100g golden caster sugar
    • 600g ripe bananas
    • 120g chopped pecans
    • 100g dark chocolate chips


    1. Make a custard: put the milk and 250ml of the cream into a saucepan and bring to the boil. Remove from the heat. Whisk the egg yolks and sugar in a bowl until smooth and creamy then pour the hot cream mixture over them, whisking all the time. Return the custard to the pan and cook gently, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the heat and cool.
    2. Whip the remaining cream very lightly. Mash the bananas and combine with the cooled custard. Taste the mix: you should find it a little over-sweet - it will taste less sweet when frozen. If not, add a little more sugar. Fold in the whipped cream, then the pecans and chocolate. Pour the mix into an ice cream machine and churn, until it is thick and nearly frozen. Pour into a square freezerproof container, cover and freeze until firm. If you do not have an ice cream machine, pour the mixture into a shallow container and freeze for 30 minutes, then mix with a fork. Repeat 3-4 times or until almost frozen, then freeze until firm. Serve the ice cream with hot chocolate sauce.

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