Banana & salted caramel ice cream

For the salted caramel sauce:

100g caster sugar

125ml pure cream

15g butter

1/2 tsp sea salt flakes

For the ice cream:

2 super ripe bananas (really ripe - important!)

250ml pure cream

195g sweetened condensed milk (half a 395g tin)

1/2 tsp vanilla extract

To make the caramel, in a heavy-based pan over low heat, add the sugar in an even layer then leave to melt into an amber-coloured caramel. Meanwhile, heat up the cream gently in a separate pan and keep warm.

Cook sugar until it’s a darkish brown golden colour.

When it’s ready, take it off the heat and add the warmed cream. It’ll bubble up furiously so be careful. When that settles, stir through the butter.

The caramel may seize and harden so just stick it back over the low heat and stir gently until everything has melted into a sauce. Stir through the salt to taste then allow to cool completely.

For the ice cream, mash up the bananas until smooth. Beat the cream & vanilla until soft peaks then gently fold through the condensed milk until mostly combined. Fold through the banana mash.

Scrape half the batter into a loaf tin (or any container you wish). Dollop in some cooled caramel then swirl through the ice cream mixture. Add the remaining ice cream over the top then swirl through more caramel to taste. Cover with plastic wrap and freeze for 4 or 5 hours or overnight.

Next time, try adding some chopped roasted peanuts.