Homemade banana ice cream

1. Roast the bananas in their skins at 200°C (390°F) for 15 minutes until black. Cool and scoop out the flesh.
2. Heat the milk and cream until steaming. Whisk the yolks, sugar and salt, then whisk in the hot milk.
3. Stir over a low heat until it coats the back of a spoon. Blend with the banana and vanilla, then chill thoroughly.
4. Churn in an ice-cream maker, then freeze until firm.

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