Categories: Desserts, Chocolate 
      Yield: 8 servings 
  
---------------------------KAREN PHILLIPS CBTX40A--------------------------- 
  1 1/4 lb Medium bananas; unpeeled 
      2 c  Half-and-half 
  1 1/2 c  Granulated sugar 
      6    Egg yolks 
    1/8 t  Lemon juice 
      1 c  Semisweet chocolate chips 
      2 c  Heavy cream 
  
  EQUIPMENT: Measuring cup, measuring spoons, 2 
  stainless steel bowls (1 large), slotted spoon, film 
  wrap, 2 1/2-qt saucepan, whisk, electric mixer with 
  paddle, rubber spatula, instant-read test thermometer, 
  ice-cream freezer, 2-qt plastic container with lid 
   
  Peel the bananas. Using a slotted spoon, smash them to 
  a rough-textured consistency in a stainless steel 
  bowl. Cover with film wrap and set aside. 
   
  Place 1/2 cup of sugar and the lemon juice in a 2 
  1/2-qt saucepan. Stir with a whisk to combine (the 
  sugar will resemble moist sand). Caramelize the sugar 
  for 5 to 6 minutes over medium-high heat, stirring 
  constantly with a whisk to break up any lumps (the 
  sugar will first turn clear as it liquefies, then 
  light brown as it caramelizes). Reduce the heat to 
  medium. 
   
  Carefully and slowly pour the heavy cream, then the 
  half-and-half into the caramelized sugar (the mixture 
  will steam and boil rapidly as the cream is added). 
  Add 1/2 cup of sugar and whisk to dissolve. Bring to a 
  boil, about 5 minutes. 
   
  Continued >>>