Chocolate, Banana and Baileys Ice Cream

From Cherrapeño 

Adapted from this recipe by David Lebovitz

2oz (55g) dark or milk chocolate, broken into squares (I used milk chocolate)
3 tablespoons (40 ml) milk, whole or low fat (I used semi skimmed)
3 tablespoons (40 ml) cream
6 tablespoons (80 ml) Baileys Irish Cream liqueur
1 medium banana, peeled and thickly sliced
1 tablespoon (15 ml) dark rum (I used Frangelico liqueur)

Melt the chocolate with the cream and milk in a microwave, stirring every 15 seconds - or melt in a bowl over a pan of simmering water.

Using a blender, blend the melted chocolate/cream/milk mixture, the Baileys, the banana and the rum (or Frangelico) until smooth.

Pour into the chocolate shells, or other moulds or even a plastic container and freeze for at least 4 hours.