Go bananas! It's always the right time of year for this frozen treat
In a medium saucepan, combine the milk, cream and vanilla bean. Bring to a boil over medium-high heat, then remove from the heat. While whisking the egg yolk-sugar mixture continuously, slowly pour about a third of the hot milk-cream mixture into the yolk mixture. Then, stir in the remaining milk-cream mixture.
Return the mixture to the saucepan and place over low heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Rest a fine-meshed wire sieve over a large, cold bowl. Pour the hot cream-yolk mixture through the sieve.
In a food processor fitted with the stainless-steel blade, combine peeled bananas, sour cream, honey, and walnut extract. Process until smoothly pureed, stopping as needed to scrape down the bowl. Pulse in a little of the cream-yolk mixture to liquefy the banana mixture; then, stir the banana mixture into the cream-yolk mixture until smooth. Cover the bowl and refrigerate until cold, 1 to 2 hours.
Transfer the mixture to an ice-cream machine and free following the manufacturer's instructions. Serve with simple bittersweet chocolate sauce.
SIMPLE BITTERSWEET CHOCOLATE SAUCE
Makes about 3 cups (750 mL)
2 cups (500 mL) heavy cream
10 ounces (300 g) good-quality bittersweet chocolate, 65 percent to 70 percent cacao, chopped
Pour the cream into a large saucepan and bring just to a boil over medium-high heat, stirring frequently and taking care not to let the cream boil over.
Put the chocolate in a heatproof mixing bowl. Pour the boiling cream over the chocolate. Let stand so the hot cream softens the chocolate, about 1 minute. Carefully stir with a whisk to blend the sauce, carefully scraping down the bowl sides occasionally.
Use the sauce immediately. Transfer any leftover sauce or all of it, if you like, to a covered container and refrigerate for up to several days. Rewarm gently in a double boiler or in a heavy-bottomed saucepan over very low heat.
(c) 2020 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.