Ingredients

· 150 g caster sugar

· 50 g unsalted butter

· 3 ripe bananas

· 100 ml double cream

For Custard Base

· 600 ml whole milk

· 2 eggs

· 100 g condensed milk

· 25 g liquid glucose

Method

Put the sugar in a frying pan and heat gently, swirling the pan until dissolved. Turn up the heat and cook until the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the bananas to the caramel and cook for 10 minutes until caramelised. Take the bananas out of the pan and put into a blender and whizz to a purée. Add the cream to the caramel and stir until dissolved. Pour into a bowl, then cover the surface with clingfilm. For the custard base, put the milk into a pan and heat until just simmering. Whisk the eggs with the condensed milk and liquid glucose. Pour the hot whole milk over the egg mixture, then tip into a pan. Cook gently for 15 minutes, stirring, until slightly thickened. Whisk in the bananas, pour into a bowl, cover with clingfilm and cool. Tip into an ice-cream machine and churn until thick. Freeze completely and serve scoops drizzled with the left-over sauce.