Banoffee Pie

Steps

1. Blend 120 g ripe banana1 ripe banana1 ripe banana180 g ripe banana1½ ripe bananas1½ ripe bananas, 100 g dulce de leche75 ml dulce de leche⅓ cup dulce de leche150 g dulce de leche120 ml dulce de leche½ cup dulce de leche, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
2. Add 130 ml whipping cream130 ml whipping cream½ cup + 1 tbsp heavy cream195 ml whipping cream200 ml whipping cream¾ cup + 1 tbsp heavy cream and 130 ml whole milk130 ml whole milk½ cup + 1 tbsp whole milk195 ml whole milk200 ml whole milk¾ cup + 1 tbsp whole milk and blend for 5 seconds, only until mixed.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
5. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
6. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g digestive biscuits or graham crackers95 ml digestive biscuits or graham crackers⅓ cup + 1 tbsp graham crackers60 g digestive biscuits or graham crackers140 ml digestive biscuits or graham crackers½ cup + 2 tbsp graham crackers, then run Mix-in.

To serve: Top with banana slices, a drizzle of dulce de leche and, if you like, a little whipped cream.