Homemade Chocolate Ice Cream with Rum Flamed Bananas Cooking with Paula McIntyre

Homemade chocolate ice cream
500ml double cream
75ml condensed milk
100g dark chocolate, chopped
¼ teaspoon cinnamon
Pinch allspice
Take 100ml of the cream and add the cinnamon and allspice. Bring to a simmer and add the chocolate. Cook gently, stirring until the chocolate has melted. Whip the cream to soft peaks and fold in the condensed milk and chocolate mixture. Place in a plastic container and freeze for a few hours.
Rum flamed bananas
4 bananas, peeled and split in half lengthwise
50g dark brown sugar
50g butter
35ml rum
100ml double cream
Take a large frying pan and add the sugar and butter. Cook until the butter has melted. Add the bananas and cook until golden then flip over and add the rum – carefully flame it if you wish. Add the cream and bring to the boil and sauce is smooth.
Spoon the bananas into bowls and top with a couple of scoops of icecream and drizzle over the remaining sauce.