[Ingredients]
750ml single cream
250ml milk
160g icing sugar - sifted
1tbsp vanilla extract
95g smooth peanut butter
270g ripe banana - mashed
[Chocolate Ganache]
1tsp vanilla extract
60ml single cream
50g dark chocolate - finely chopped
[Steps]
Place cream, milk, sugar, vanilla and peanut butter and whisk well.
Add in banana and stir well.
Divide mixture into 2 ziploc bags, pressing out as much air as possible, and seal.
Lay each bag flat on a baking tray and freeze for 3hrs or until firm and just frozen.
While the ice cream is freezing, make chocolate ganache.
Place vanilla and cream in a small saucepan and heat over medium heat, bring to boil.
Remove from heat, add in chocolate and stir well. Set aside to cool.
Remove bags from freezer. Using hands, gently bend each bag to break the mixture into small pieces.
Place mixture into a food processor, in 2 batches, and process for 2-3mins until smooth.
Spoon mixture into a 2L loaf tin and freeze for 2hrs or until firm.