Gingerbread ice cream with flambéed bananas

Ingredients for 4 servings:

• 200 g dark chocolate
• 1 tbsp butter
• 1 tsp instant coffee powder
• 2 tsp, leveled gingerbread spice
• 3 egg yolks
• 250 ml whipped cream
• 20 g butter
• 2 tbsp honey
• 4 bananas
• 40 ml rum, 40%

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

A lovely Christmas dessert!

For the ice cream, melt the chocolate and butter in a saucepan over a pan of hot water. Dissolve the coffee powder in the ice cream. Stir in the gingerbread spice and egg yolk, and let the mixture cool. Whip the cream and fold it into the chocolate mixture. Then freeze in the freezer for at least 4 hours. Portion the ice cream while it is slightly thawed. For the flambéed bananas, peel the bananas and slice them diagonally, not too thinly. Heat 20g of butter in a pan, add the bananas, and fry briefly, stirring gently. Add the honey, fold in gently, and let it melt. It is important that the bananas do not fall apart. Heat the rum, pour it over the bananas, flambé, and serve with the ice cream.