Ingredients
Method
1.Place sugar and water in a small pan and heat, stirring to dissolve sugar. Bring to the boil, then without stirring, boil until mixture turns a deep golden colour. As the mixture starts to change colour to amber, remove from heat and carefully pour in 1 cup of cream. Stir to combine.
2.Place peeled bananas in a food processor and process until smooth. Add remaining cream and vanilla, then pulse until well mixed.
3.Combine the caramel cream and the banana mixture, pour into a plastic container, cover tightly and freeze overnight or until firm.
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