- 3 ripe bananas
- 1 1/4 cups whole milk
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup heavy cream
- 3 ounces milk chocolate (preferably with nibs), chopped into 1/4-inch chunks
How to make this recipe
- In a blender, puree the bananas with the milk, sugar, vanilla, and salt until smooth. Transfer to a bowl and stir in a heavy cream and milk chocolate.
- Pour the banana custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours. Let stand at room temperature for 10 minutes before serving.
Contributed By Melissa Rubel Jacobson Photo © Chas Plummer. Food styling by Alison Attenborough. Published June 2010