Ingredients
- 500 ml whipping cream 36% fat
- 1 sweetened condensed milk
- 4 ripe bananas
- 50 g ION dark chocolate couverture
- 50 g ION milk chocolate couverture
- 50 g ION white chocolate couverture
For the garnishing
- ION patisserie Fondue
Method
Slice the bananas into rounds, add them to a bowl, and put them in the freezer for about 1-1.5 hours.
As soon as they have chilled, put them in a food processor (if your food processor is not large enough and bananas do not fit in, process the bananas in batches) and beat until a tight mush is formed.
In a mixer’s bowl add the whipping cream and beat with the whisk attachment on medium speed for 10 minutes, tops.
When it starts to become firm, add sweetened condensed milk and continue beating.
Right after, add the mashed bananas and stir until the mixture takes a fluffy, creamy texture.
Then, chop up the three kinds of chocolate couverture and add them to the ice cream.
Stir with a mariz, so that chocolate pieces distribute.
Line a long cake pan with a piece of plastic wrap and empty in the ice cream. Then, seal the pan with plastic wrap and put it in the freezer, until chill.
Optionally, when the ice cream is ready, heat over a bain-marie or in a microwave oven the ION Fondue until it melts. Pour it over the top of the ice cream.
