Chocolate Banana Sunflower Oil Ice Cream

Mix the milk, sugar, heavy cream, cocoa powder and salt together in a pot. In a separate bowl whisk the egg yolks and set them aside.

Heat the milk mixture until it’s warm.

Puree 4 bananas until completely smooth.

When the milk mixture is warm, pour it into the bowl of egg yolks. Pour it in slowly (drizzle) and keep whisking. Be careful not to scramble the eggs.

When the bowl with the eggs feels warm, pour it back into the pot with the remaining milk mixture. Add banana puree. Keep the heat on medium (electric stove number 5) and continue to stir the mixture until you have a thickened sort of custard. You must constantly stir to avoid burning and overcooking. For those of you that are use to checking the thickness by the back of the spoon, please be aware that the pureed bananas make it appear to be thick enough when it actually needs to cook a little longer.

In a large bowl create an ice bath with ice, water and salt. Place a smaller bowl inside of it.

Pour the custard mixture through a fine strainer (or chinoise) into the smaller bowl that is resting in the ice bath. Once you have strained all of the liquid, stir the mixture until it starts to cools. Then blend the Sunflower oil into the custard and whisk thoroughly to incorporate the oil.

Set the bowl in the fridge for a few hours or even over night to chill thoroughly. Then pour it into an ice cream machine. You should have ice cream in approximately 25 minutes.