Banoffee ice cream recipe

Ingredients

• 14 oz (1 x 400 g) tin of full-fat condensed milk
• 3 oz (75 g) butter
• 3 oz (75 g) caster or granulated sugar
• 4 bananas, cut in quarters lengthways, then sliced
• 12 digestive biscuits, broken into pieces

• 4 egg yolks
• 3½ oz (100 g) caster or granulated sugar
• 1 tsp vanilla extract
• 1.2 litres (2 pints) softly whipped cream (measured when whisked)

1. Boil the unopened tin of condensed milk in a large saucepan for 2½ hours, topping up the water from time to time, then remove from the heat and allow the tin to cool in the water.
2. To make the ice cream, place the egg yolks in a bowl and whisk until light and fluffy. Combine the sugar and 250 ml (9 fl oz) water in a small saucepan, then stir over a medium heat until the sugar is completely dissolved. Remove the spoon and boil the syrup until it reaches the ‘thread’ stage, 106–113°C (223–235°F). It will look thick and syrupy and when a metal spoon is dipped in, the last drops of syrup will form thin threads. Pour this boiling syrup in a steady stream onto the egg yolks, whisking all the time. Add the vanilla extract and continue to whisk until it becomes a thick, creamy white mousse. Fold in the softly whipped cream, place in a container, cover and place in the freezer for an hour.
3. Place the butter and sugar in a pan on a medium heat. When the butter has melted, add the bananas and continue to bubble for a few minutes until the sugar browns and caramelises. Then remove from the heat and allow to cool.
4. Remove the ice cream from the freezer, fold in the broken biscuits and toffee bananas, then add the boiled condensed milk in ½ teaspoon amounts, continuing to mix and fold.
5. Return to the freezer and allow to freeze for about 3–4 hours until frozen all through.