Roasted Banana Chocolate Chunk Ice Cream

Ingredients

• 2 ripe medium bananas, not peeled and with their stems intact
• 3 cups heavy cream
• 6 large egg yolks
• 1/2 cup packed dark brown sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 1 cup DAGOBA Milagros 68% CHOCODROPS premium chocolate drops*

Directions

Preheat the oven to 350°F.

With a paring knife, pierce each banana 5 times, so they will not burst. Place the bananas on a baking sheet and roast for 45 minutes. Let cool slightly.

When the bananas are cool enough to handle, cut a lengthwise slit in each one, discard any strings, and transfer the pulp to a medium heavy saucepan. Mash the bananas with a fork, add the cream, and cook over medium heat until hot, continuing to mash the bananas.

Whisk together the egg yolks, sugar, and salt in a medium bowl. Slowly pour in the hot cream mixture, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat for 5 to 7 minutes, until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track. Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.

Immediately pour the custard through a large coarse strainer set over a large glass measure or bowl, pressing hard on the solids to extract as much liquid as possible. Stir in the vanilla. Let cool to room temperature, whisking occasionally, then refrigerate, tightly covered, for 3 hours, or until thoroughly chilled, or for up to 2 days.

When ready to freeze, pour the custard mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and stir in the chocolate. Freeze for at least 2 hours before serving.

To serve, spoon the ice cream into serving bowls or glasses.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.