Banana split

STEP BY STEP

Let's make something delicious.

1. 01

   For the peanut butter ice cream, bring the milk, cream and peanut butter to the boil over a medium heat, stirring continuously. Leave to cool slightly. Separate the eggs and whisk the yolks with the sugar until pale and fluffy. Gradually stir the lukewarm milk and cream mixture into the egg yolk mixture. Chop the peanuts and fold them in. Transfer the ice cream mixture to a sealable container and leave to cool completely in the fridge.

2. 02

   Pour the mixture into an ice cream maker and churn for about 40–60 minutes, depending on the machine, until creamy and frozen.

3. 03

   Peel the large bananas and halve them lengthways. Peel and slice the baby bananas, then drizzle with maple syrup before serving. Wash and sort the raspberries and blueberries.

4. 04

   For the chocolate sauce, finely chop both types of couverture and melt in a bowl over a water bath. Bring the milk, cream and sugar to the boil, then stir into the melted couverture. Blend with a whisk or hand blender until smooth.

5. 05

   For the toppings, finely chop the peanuts. Put the sugar and 5 tbsp water in a non-stick frying pan and heat slowly over a medium heat until the sugar turns brown. Add the chopped peanuts and stir thoroughly. Reduce the heat and caramelise for 1 minute, stirring continuously. Spread the peanut brittle on a baking tray lined with baking paper and leave to cool. Break it into pieces with a rolling pin. Whip the cream in a stand mixer until stiff.

6. 06

   Arrange the lengthways banana halves on a plate and place two scoops of ice cream between each pair of halves. Add the baby bananas, berries, chocolate sauce, peanut brittle and whipped cream, then serve.