Creamy Banana Ice Cream with Almond Praline

Instructions

1. 1

   Peel, chop and freeze the bananas completely.

2. 2

   In a pot, add the cream, milk, vanilla essence and half the sugar.

3. 3

   Add the remaining sugar to the egg yolks and whisk immediately.

4. 4

   Heat the milk and cream until steam comes out (not boiling).

5. 5

   Add a quarter of the milk mixture to the egg yolks and whisk quickly.

6. 6

   Add the remaining milk mixture and whisk.

7. 7

   Pass through a sieve and return to the pot.

8. 8

   Cook on medium-low heat while stirring until the mixture reaches coating consistency.

9. 9

   Remove from heat and transfer to an ice bath to cool to room temperature.

10. 10

    Transfer to a large container and freeze until solid (6-8 hours).

11. 11

    For the almond praline, add a thin layer of sugar to a pan over medium-low heat.

12. 12

    As sugar starts to melt, sprinkle more sugar on top in thin layers.

13. 13

    Do not stir; instead, use the handle of the pan to move it around.

14. 14

    Once melted and golden, turn off the heat, add almonds, and stir quickly.

15. 15

    Transfer to a heat-resistant surface lined with silpat or baking paper and let cool.

16. 16

    Chop the cooled praline to the desired size.

17. 17

    In a food processor, blend the crème anglaise and frozen bananas on high until smooth.

18. 18

    Mix in the praline and transfer to the freezer until frozen, then serve.