© Chas Plummer. Food styling by Alison Attenborough.
How to Make It
Step 1
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.
Step 2
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.
