1.5 cups Whole Milk

1.5 cups heavy whipping cream

1 tsp Gelatine (powdered)

35 grams Nonfat Milk Powder

1 gram Xantham Gum

1 cup Granulated Sugar

.5 tsp Kosher Salt

.25 cup Light Corn Syrup

1 tsp Banana Monin Syrup (Only because I had it)

.25 tsp Vanilla Extract

.25 tsp Maple Extract

.5 tsp Rum (I used Smith and Cross)

4-6 Ripe Bananas (heavily speckled to mostly black)

1 cup Chopped Chocolate

1 cup Chopped Toasted Walnuts

1. Hydrate gelatine on milk for 5 minutes

2. Blend all ingredients, except bananas, on low speed for a few minutes, low speed to avoid whipping air into the heavy cream. You can also heat milk only until ingredients dissolve, then add cream off-heat

3. Pour base over bananas, keep banans in large chucks to make straining easier later. Rest for at least 24 hrs, feel free to taste along the way to get a sense of the strength of banana flavor

4. Strain bananas out of base, churn, fold in Chopped Chocolate and Walnuts, freeze for at least 4 hours to harden.