Martha's Banana Caramel Ice-Cream

Whisk egg yolks and 2/3 cup caster sugar together in a medium heatproof bowl for 2 minutes or until pale yellow and slightly fluffy. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat. Gradually whisk into egg mixture.

Return mixture to pan over medium-high heat. Cook, stirring constantly with a wooden spoon, for 1 minute. Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until thick enough to coat the back of spoon (do not let boil).

Pour custard into a heatproof bowl set in a larger bowl of iced water. Set aside to cool, stirring occasionally. Blend bananas with half the custard in a blender until smooth. Transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup remaining cream until combined. Pour mixture through a fine sieve into a bowl. Cover surface with plastic wrap. Refrigerate overnight. Place an 11cm x 23cm loaf pan (9-cup capacity) in freezer for at least 10 minutes. Freeze mixture in an ice-cream maker according to manufacturer's instructions.

Meanwhile, place water, liquid glucose and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally. Increase heat to high, swirling occasionally, for 7 minutes or until golden brown. Remove from heat. Slowly stir in remaining cream. Add remaining salt and simmer, stirring caramel for 1 minute. Place pan in a bowl of iced water. Set aside to cool until warm. Remove from ice bath and whisk in butter, a few pieces at a time, until fully incorporated.

Spread one-third of ice-cream in pan. Drizzle with one-third of caramel. Swirl caramel into ice-cream with a wooden skewer. Repeat 2 more times until all the ice-cream and caramel have been used. Freeze overnight or until firm.