Banana, peanut and caramel chocolate ice cream sundae

Method

1. To make the ice cream, put the dark chocolate into a heatproof bowl set over a pan of gently steaming, not quite simmering water (don’t let the water touch the bowl). Leave to melt for 8-10 minutes, stirring only once or twice, until smooth. Leave to cool to just above room temperature, then stir in the condensed milk.
2. Put the double cream in a mixing bowl, then softly whip until pillowy and just holding its peaks. Drizzle with the condensed milk mixture, folding it in with a balloon whisk as you go. Once combined, fold in the milk chocolate chunks, transfer to a freezerproof sealable container (try not to knock out the air) and freeze for at least 8 hours. Bring out of the freezer 10 minutes before serving, to soften.
3. Put a heavy-based frying pan over a medium heat then add the caster sugar and water. Heat gently without stirring until the sugar melts, then turn up the heat and boil to a rich red caramel.
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4. Add the sliced bananas along with the butter, then cook until golden and caramelised on one side. Turn and cook on the other side. Stir the salted peanuts into the caramel, being caramel not to nudge the bananas too much.
5. Once the bananas are golden and cooked through, lift them onto a plate, then add the crème fraîche and a large splash of rum, beer or brandy to the caramel. Stir to combine.
6. Layer balls of chocolate ice cream in sundae glasses with caramelised bananas and warm peanut caramel, adding a few extra dollops of crème fraîche if you like. Serve immediately.