This banana lime ice cream is best enjoyed with the Crunchy Chocolate Milk Bars (Look up for the recipe / Plated Dessert).
*Use frozen ripen bananas; thaw prior using. To ripen bananas fast: lay them out on a lined baking sheet and bake at 400ºF/200ºC for about 30 minutes, or until the skin is shiny black. Let cool completely before peeling or freeze for later use. Blend overripe bananas along lime zest and lime juice and refrigerate.
In a saucepan, bring milk, heavy cream, honey, sugar to 95ºF/35ºC. Whisk in powdered milk and yolks or use an immersion blender. Cook mixture whisking constantly on medium heat then using a wooden or rubber spatula using a figure-eight motion. Cook until it reaches 185ºF/85ºC. Pass through a fine sieve over the banana lime mixture and blend. Let cool completely over ice-water and refrigerate overnight in order to get a full bodied ice-cream (maturation). Process in an ice cream machine according to the directions and place in the freezer a couple of hours before making ice cream quenelles, scooping it out, or spread over a baking tray, freeze and cut into bars.