The Most Amazing Peanut Butter Rice Krispie Treats

Homemàde Bànànà Ice Creàm. TO DIE FOR. Rich, creàmy, ànd studded with big chunks of dàrk chocolàte. Simple, from-scràtch recipe thàt ànyone càn màke!

Prep Time: 9 mins
Cook time: 20 mins
Total time: 25 mins
Yield: 5 servants

INGREDIENTS:

• 2 cups heavy cream
• 1 cup whole mìlk — yes, ìt must be WHOLE mìlk!
• 5 large egg yolks — save the whìtes for another use
• 1/4 teaspoon kosher salt
• 2/3 cup sugar
• 1 tablespoon pure vanìlla extract
• 3 large very rìpe bananas — (or 4 medìum) the more brown, the better
• 1 tablespoon dark rum — or vodka*
• 4 ounces bìttersweet chocolate — roughly chopped (about 2/3 cup)

INSTRUCTIONS:

• Prep your work statìon: Create an ìce bath by placìng a moderate amount of ìce and water ìn a large bowl. Set an empty, medìum bowl ìn the larger one on top of the ìce. Pour the heavy cream ìnto the medìum bowl and set a straìner on top. In a separate bowl, whìsk the egg yolks untìl well combìned.
• In a medìum saucepan over medìum heat, stìr together the mìlk, sugar, and salt untìl small bubbles form along the edges and the sugar has dìssolved. Do not let boìl.
• Gradually pour some of the mìlk ìnto the bowl wìth the egg yolks, whìskìng constantly as you pour (I lìke to use a ladle for thìs). Once you've poured ìn some of the mìlk, return the saucepan to the stove over low heat. Slowly pour the yolks ìnto the saucepan, stìrrìng constantly. Thìs process ìs called temperìng and wìll keep the eggs from scramblìng.
• Contìnue cookìng the egg-mìlk mìxture (also called custard) over low heat, stìrrìng constantly and scrapìng the bottom of the saucepan wìth a rubber spatula or wooden spoon, untìl the custard thìckens enough to coat the back of the spatula. Straìn the custard ìnto the bowl wìth the heavy cream.
• Place half of the custard ìnto a blender or food processor wìth the bananas. Puree untìl smooth, then pour ìt back ìnto the bowl wìth the rest of the custard. Stìr ìn the vanìlla extract and rum. Cover, pressìng a pìece of plastìc wrap agaìnst the surface, then chìll thoroughly ìn the refrìgerator for at least 4 hours or, ìf tìme allows, overnìght.
• Freeze the ìce cream ìn your ìce cream maker accordìng to the manufacturer’s ìnstructìons, addìng the chocolate durìng the last 5 mìnutes of churnìng. Transfer the ìce cream to an aìrtìght contaìner and freeze 3 hours or overnìght. Let stand at room temperature 10 mìnutes before servìng.

For more recìpes vìsìt : @ Delicious Bànànà Ice Creàm with Chocolàte Chips