- 250g cream
- 250g milk (I used skim/hilo)
- 200g sugar (this made it quite sweet so probably 150g would be enough)
- 1 tsp vanilla paste
- 2 egg yolks
- 2 ripe bananas
- caramel sauce (use your preferred favourite - I had some left over from making my cupcakes - Recipe here)
Add all ingredients except caramel sauce to the bowl and cook for 7 minutes at 80deg Speed 4. Pour into a tin and freeze overnight or until set.
Scoop into the TMX bowl and blitz on Speed 8 until it looks smooth and creamy. With blades on Speed 2 slowly pour some caramel sauce through the MC. Pour into a freezer container and return to freezer.