Banana Ice Cream with Chocolate Chunks

Puree the bananas in a food processor. Set aside.

In a small bowl, combine 1/4 cup of the cream and egg yolks. Whisk until light and frothy, about 1-2 minutes.

In medium saucepan, combine milk, remaining cream, and sugar over medium-low heat. Heat, stirring often, until small bubbles form around edges of pan. Do not boil.

Add a portion of heated milk mixture to egg yolk mixture, whisking constantly. Return to saucepan. Cook, stirring constantly with a wooden spoon until mixture thickens and coats the back of the spoon. Remove from heat.

Stir in pureed bananas. Pour mixture through a fine mesh sieve into a bowl set over ice. Cool to room temperature, 30-45 minutes.

Once custard is cool, cover with plastic wrap and chill in fridge for at least 3 hours. Pour custard into the freezer can of an ice cream maker and freeze according to the manufacturer’s directions.

Once ice cream has been frozen, pour into freezer-safe container and stir in the dark chocolate chunks. Freeze in freezer for at least 3 hours before serving.