Banoffi ice cream

Serves 6-8

You will need:

• 4 egg yolks

• 100g sugar

• 250ml water

• 1 teaspoon vanilla extract

• 1L of softly whipped cream (measured when whipped)

• ½-1 x 397g tin of Cook With Caramel (or boiled condensed milk, see Rachel Recommends)

• 4 bananas, peeled and diced

• 12 digestive biscuits, broken in pieces

• Ice-cream cones (optional)

1 Put the egg yolks in a bowl and whisk them until they are light and fluffy. Combine the sugar and the water in a small saucepan, then stir them over a medium heat until the sugar is completely dissolved. Remove the spoon, and boil the syrup until it reaches what is known as the thread stage. You’ll know it is at this stage when it looks thick and syrupy, and when a metal spoon is dipped in, the last drops of syrup dripping from the spoon will form thin threads.

2 Pour this boiling syrup onto the egg yolks in a steady stream, whisking all the time. Add the vanilla extract and whisk the mixture using an electric beater, until it becomes a thick, creamy, white mousse.

3 Fold in the softly whipped cream, and put the ice cream in a container. Cover it, and put it in the freezer for an hour; there’s no need to use an ice-cream machine.

4 After one hour, add teaspoon-sized dollops of the Cook with Caramel (or the boiled condensed milk, see Rachel Recommends) into the ice cream, then, using a fork, swirl the Cook with Caramel dollops through the ice cream so that it ripples. Now scatter over the diced bananas and the pieces of digestive biscuits, and gently mix them through.

5 Cover the ice-cream container and place it back in the freezer. Freeze the ice cream until it is firm.

6 Serve scoops of the ice cream in bowls or in ice-cream cones, if you are using them.