Recipe - Caramel Banana Chocolate Chip Ice Cream Part

KAREN PHILLIPS CBTX40A
1 One fourth pound Medium bananas; unpeeled
2 cup Halfandhalf
1 One half cup Granulated sugar
6 Egg yolks
1/8 teaspoon Lemon juice
1 cup Semisweet chocolate chips
2 cup Heavy cream

EQUIPMENT: Measuring cup, measuring spoons, 2 stainless steel bowls (1
large), slotted spoon, film wrap, 2 1/2qt saucepan, whisk, electric mixer
with paddle, rubber spatula, instantread test thermometer, icecream
freezer, 2qt plastic container with lid

Peel the bananas. Using a slotted spoon, smash them to a roughtextured
consistency in a stainless steel bowl. Cover with film wrap and set aside.

Place One half cup of sugar and the lemon juice in a 2 1/2qt saucepan. Stir
with a whisk to combine (the sugar will resemble moist sand). Caramelize
the sugar for 5 to 6 minutes over mediumhigh heat, stirring constantly
with a whisk to break up any lumps (the sugar will first turn clear as it
liquefies, then light brown as it caramelizes). Reduce the heat to medium.

Carefully and slowly pour the heavy cream, then the halfandhalf into the
caramelized sugar (the mixture will steam and boil rapidly as the cream is
added). Add One half cup of sugar and whisk to dissolve. Bring to a boil, about
5 minutes.

Continued

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip