- 3 ripe bananas, pureed
- Plain Custard Base
- 1?2 stick (4 tablespoons) butter
- 1?4 cup packed light brown sugar
- 1?4 cup dark rum (such as Appleton Estate)
- 2 sticks (16 tablespoons) unsalted butter
- 2 cups packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon natural vanilla extract
- 2 cups sifted pastry flour, or 1 3?4 cups sifted all-purpose flour plus
- 1?4 cup sifted cake flour (sift before measuring)
- 3?4 cup unsweetened cocoa powder
- 1?2 teaspoon kosher salt
- 1?2 teaspoon baking soda
- 1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)
- To Make the Ice Cream:
- To Make the Ice Cream:
- 1 Mix pureed bananas into base with an immersion blender or a hand mixer.
- 2 Process in an ice cream maker according to manufacturer’s instructions.
- 3 Meanwhile, in a wide saucepan, melt butter and brown sugar together and bring to a boil over
- medium heat. Add rum, let flame, bring back to a boil, and turn off heat. Let caramel cool.
- 4 Transfer churned ice cream to a bowl and fold in caramel to make an attractive swirl.
- 5 Scrape into an airtight storage container. Freeze for a minimum of 2 hours before serving.
- To Make the Cookies:
- 1 Mix wets: Place butter in a saucepan and set over low heat until just half is melted. Cool for 5 minutes.
- 2 Pour cooled butter into a large bowl. Add sugar and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
- 3 Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
- 4 Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine. Fold in chocolate chips until evenly distributed. 5 Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
- 6 Preheat oven to 325 degrees, with racks in lower and upper thirds of oven. Line two half-sheet baking pans with parchment paper.
- 7 Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.
- 8 Bake for 10 to 12 minutes, or until edges are light brown and centers are still wet—don’t overbake.
- 9 Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.