Ultimate chocolate sundae

Ingredients

• 1 litre good-quality store-bought vanilla ice cream
• 50 g roasted salted peanuts, roughly chopped
• Dark chocolate flakes, for sprinkling
• 8 store-bought chocolate wafer biscuits

Caramelised bananas

• 2 bananas
• 60 g caster sugar
• 15 g unsalted butter

Chocolate custard

• 150 g full cream milk
• 150 g thickened cream
• 1 tsp vanilla bean paste
• 30 g caster sugar
• 1 tbsp cornstarch
• 3 egg yolks
• 150 g dark chocolate

Instructions

1. For the caramelised bananas: Cut the bananas on an angle to create slices approximately 1cm thick.
2. In a frying pan over low-medium heat, sprinkle the sugar into an even layer and stir gently until it dissolves and caramelises to a light-golden colour.
3. Add the butter and mix to combine. Arrange the banana slices on top of the caramel and cook for 1-2 minutes, until golden-brown, then turn them over and cook the other side for a further 1-2 minutes.
4. Remove the caramelised banana slices from the pan and set aside on a sheet of baking paper until required.
5. For the custard: Place the milk, cream and vanilla into a saucepan and bring to a boil.
6. Meanwhile, place the sugar and cornstarch into a bowl and whisk by hand to combine. Add the egg yolks to the sugar and cornstarch and whisk thoroughly to form a paste.
7. Gradually pour small amounts of the hot milk mixture over the paste while whisking to combine. Transfer the mixture back into the saucepan and whisk continuously over medium heat until the custard has thickened, become glossy and starts to boil.
8. Pour the custard over the chocolate and whisk until the chocolate has completely melted and combined.
9. Allow to cool slightly, then assemble the sundaes when the custard is warm.
10. To assemble: Place four scoops of ice cream into each of the four coupe glasses, approximately 115 mm in diameter with a volume of 120 ml. Generously drizzle the warm chocolate custard on top.
11. Arrange the caramelised banana slices in amongst the ice cream.
12. Sprinkle the sundae with chopped roasted peanuts and chocolate flakes. Garnish each sundae with two chocolate wafer biscuits and serve immediately.