---------- Recipe via Meal-Master (tm) v8.02

Title: Caramel Banana Chocolate Chip Ice Cream
Categories: Desserts, Chocolate, Icecream
Yield: 8 Servings

1 1/4 lb Bananas; unpeeled
2 c Half-and-half
1 1/2 c Granulated sugar
6 Egg yolks
1/8 ts Lemon juice
1 c Semisweet chocolate chips
2 c Heavy cream

Equipment:

Measuring cup;
Measuring spoons;
2 stainless steel bowls (1 large);
slotted spoon;l
film wrap;
2-1/2 qt saucepan;
whisk;
electric mixer with paddle;
rubber spatula;
instant-read test thermometer;
ice-cream freezer;
2 qt plastic container with lid

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

Place 1/2 cup of sugar and the lemon juice in a 2-1/2 qt saucepan.
Stir with a whisk to combine. The sugar will resemble moist sand.
Caramelize the sugar for 5 to 6 minutes over medium-high 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 half-and-half
into the caramelized sugar. The mixture will steam and boil rapidly
as the cream is added. Add 1/2 cup of sugar and whisk to dissolve.
Bring to a boil, about 5 minutes.

While heating the cream, place the egg yolks and the remaining
1/2 cup sugar in a Mix Master and beat with a paddle on high for
2-1/2 minutes. Scrape the sides of bowl then beat until
lemon-colored, about 3 minutes more.

Pour boiling caramel cream into the beaten egg yolks (I temper
carefully) and whisk to combine. Return to the saucepan and heat
over medium-high, stirring constantly, until it comes to a
temperature of 185?F, about 2 to 4 minutes. Remove from heat, pour
over the smashed bananas, and put in an ice water bath until it
drops to 40 to 45?, about 15 minutes.

Once cold, fold in chocolate chips and freeze in ice cream maker
according to manufacturer's instructions.

Recipe by Karen Phillips (CBTX40A)

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