No-Machine Chocolate-Banana Ice Cream

• 6 ounces (170 g) bittersweet or semisweet chocolate, chopped
• 1 cup plus 2 tablespoons (280 ml) whole or low-fat milk
• 1 cup plus 2 tablespoons (280 ml) Irish cream liqueur, such as Baileys Irish Cream
• 3 very ripe medium bananas, peeled and cut into chunks
• 3 tablespoons (45 ml) dark rum

1. In a small heatproof bowl, combine the chocolate and milk.
2. Set the bowl over a saucepan of simmering water and stir occasionally until the chocolate is melted and smooth.
3. Remove the bowl from the heat.
4. Pour the liqueur into a blender or food processor fitted with the metal blade.
5. Add the bananas, rum, and the melted chocolate mixture and puree until smooth.
6. Pour the mixture into a shallow plastic container, cover, and freeze until solid enough to scoop, at least 8 hours, preferably overnight.

bittersweet, milk, irish cream liqueur, very, dark rum

Taken from www.epicurious.com/recipes/food/views/no-machine-chocolate-banana-ice-cream-379591 (may not work)