---------------------------KAREN PHILLIPS CBTX40A---------------------------
  1 1/4 lb Medium bananas; unpeeled

      2 c  Half-and-half

  1 1/2 c  Granulated sugar

      6    Egg yolks

    1/8 t  Lemon juice

      1 c  Semisweet chocolate chips

      2 c  Heavy cream

  EQUIPMENT: Measuring cup, measuring spoons, 2
  stainless steel bowls (1 large), slotted spoon, film
  wrap, 2 1/2-qt saucepan, whisk, electric mixer with
  paddle, rubber spatula, instant-read test thermometer,
  ice-cream freezer, 2-qt plastic container with lid
  Peel the bananas. Using a slotted spoon, smash them to
  a rough-textured consistency in a stainless steel
  bowl. Cover with film wrap and set aside.
  Place 1/2 cup of sugar and the lemon juice in a 2
  1/2-qt saucepan. Stir with a whisk to combine (the

  sugar will resemble moist sand). Caramelize the sugar
  for 5 to 6 minutes over medium-high heat, stirring
  constantly with a whisk to break up any lumps (the
  sugar will first turn clear as it liquefies, then
  light brown as it caramelizes). Reduce the heat to
  medium.
  Carefully and slowly pour the heavy cream, then the
  half-and-half into the caramelized sugar (the mixture
  will steam and boil rapidly as the cream is added).
  Add 1/2 cup of sugar and whisk to dissolve. Bring to a
  boil, about 5 minutes.
  Continued >>>