3-4 hours 5-10 minutes.
VANILLA Ice CREAM
300 ml/10 1 oz milk 1 tsp vanilla essence.
3 egg yolks.
100 g/1 oz caster sugar.
300 ml/10 1 oz double cream, whipped.
CHOCOLATE RUM SAUCE
125 g/4/2 oz plain chocolate, broken into small pieces 2/2 tbsp butter.
6 tbsp water 1 tbsp rum.
6 tbsp chopped mixed nuts, to decorate.
To make the Ice cream, heat the milk and vanilla essence in a saucepan until almost boiling. In a bowl, beat together the egg yolks and sugar. Remove the milk from the heat and stir a little into the egg mixture. Transfer the mixture to the pan.
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Stir over a low heat until thick. Do not boil. Remove from the heat. Cool for 30 minutes, fold in the cream, cover with clingfilm and chill for 1 hour. Transfer into an Ice cream maker and process for 15 minutes. Alternatively, transfer into a freezerproof container and freeze for 1 hour, then place in a bowl and beat to break up the Ice crystals. Put back in the container and freeze for 30 minutes. Repeat twice more, freezing for 30 minutes and whisking each time.
To make the sauce, melt the chocolate and butter with the water together in a saucepan, stirring. Remove from the heat and stir in the rum. Peel the bananas, slice lengthways and arrange on 4 serving dishes. Top with Ice cream and nuts and serve with the sauce.