Peanut butter and honey banana split
I'm a big fan of the peanut butter and honey combination — the sweet-savoury flavours work well with bananas.
Photo: Edwina Pickles
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- 340ml milk
- 330ml cream
- 1 vanilla bean, split and seeds scraped
- 8 egg yolks
- 130g castor sugar
- 1 heaped tbsp crunchy peanut butter
- 4 bananas, peeled and split in half
- Honey for drizzling
For ice-cream base, put milk, cream and vanilla bean into heavy-based saucepan and bring to a simmer. Combine yolks and sugar in a bowl and whisk to dissolve sugar. Pour over hot milk and stir until combined. Return to saucepan and cook over a gentle heat, stirring constantly with a flat-edged spoon until slightly thickened. The ice-cream base, or anglaise, should leave a line when you run your finger over a spoon coated with the mixture.
When ready, strain into a container standing in an ice bath to stop the cooking process straight away. When cool, churn in an ice-cream churner and, when almost ready, add peanut butter and allow churner to stir through. Freeze to set firm.
Serve scoops of peanut butter ice-cream with bananas and a drizzle of honey.
* Instead of making ice-cream from scratch, buy a good-quality vanilla ice-cream and allow it to soften a little before stirring through peanut butter, then re-firming in the freezer.