Recipe: Caramel Banana Chocolate Chip Ice Cream Part

Title: Caramel Banana Chocolate Chip Ice Cream * Part
Categories: Dessert, Chocolate
Yield: 8 servings

MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
1 1/4 lb Medium bananas; unpeeled
2 c Half-and-half
1 1/2 c Granulated sugar
6 Egg yolks
1/8 t Lemon juice
1 c Semisweet chocolate chips
2 c Heavy cream

EQUIPMENT: Measuring cup, measuring spoons, 2
stainless steel bowls (1 large), slotted spoon, film
wrap, 2 1/2-qt saucepan, whisk, electric mixer with
paddle, rubber spatula, instant-read test thermometer,
ice-cream freezer, 2-qt plastic container with lid

Peel the bananas. Using a slotted spoon, smash them to
a rough-textured consistency in a stainless steel
bowl. Cover with film wrap and set aside.

Place 1/2 cup of sugar and the lemon juice in a 2
1/2-qt saucepan. Stir with a whisk to combine (the
sugar will resemble moist sand). Caramelize the sugar
for 5 to 6 minutes over medium-high heat, stirring
constantly with a whisk to break up any lumps (the
sugar will first turn clear as it liquefies, then
light brown as it caramelizes). Reduce the heat to
medium.

Carefully and slowly pour the heavy cream, then the
half-and-half into the caramelized sugar (the mixture
will steam and boil rapidly as the cream is added).
Add 1/2 cup of sugar and whisk to dissolve. Bring to a
boil, about 5 minutes.

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