A creamy banana popsicle with the added bonus of salted caramel and chocolate ribbons! Please vote for them if you like them, I have a great need for an ice cream machine!
Popsicle molds (this recipe makes eight 3 oz pops)
1 over ripe banana
11/4 half and half (or you can play with the milk to cream ratio depending on your preference)
1 cup plus 5 TB sugar
1/8 cup water
1/2 cup heavy cream
3 TB unsalted butter, cubed
1 tsp sea salt
2 oz milk or semi sweet chocolate
Step 1: Chocolate
To temper the chocolate, began heating water in a double boiler over medium heat. If you don't have a double boiler, you can use a sauce pan and heat-safe bowl that will sit over the pan but not fall in.
Chop the chocolate bars and place them in the top of your double boiler or heat-safe bowl when the water is simmering. As the chocolate begins to melt, gently stir it. Once the chocolate is smooth, remove from the heat.
Place a piece of parchment paper on a baking sheet or flat surface. When the chocolate has cooled slightly, drip thin ribbons of chocolate onto the parchment paper. Allow the chocolate ribbons to cool completely.