Banana with yuzu juice, lime, caramel and rum and dark chocolate ice cream

For ice cream:

1. First make the ice cream. Whisk the yolks with the dark sugar.
2. Bring a pan of cream, milk and rum to the boil.
3. Pour the hot cream over the yolks whisking at all times then return the mix to the pan.
4. Using a thermometer cook to 82 degrees then pass through a fine sieve and chill in the refrigerator.
5. Churn the chilled ice cream base in an ice cream churner.

For bananas: 7. In a small saucepan add the sugar and melt to a caramel then carefully add the yuzu and the banana liquor. The mix will seize so gently heat until the mix re-melts then add the kafir lime and lime zest before setting aside to cool. 8. Place the peeled banana into a pouch along with the cooled caramel mixture. Vac-seal. 9. Cook in a preheated water bath at 60 degrees for 20-30 minutes, chill down in ice. 10. To serve, take the banana from the pouch and cut to desired size. Transfer to a plate and dress with retained liquid from the pouch. Serve with the ice cream.

CHEF'S TIP: For a quirky twist why not add a cardamom flavoured sugar to the pouch.