4 pasteurised egg yolks
1 dl Dansukker Granulated Sugar
2 dl milk
1 1/2 dl whipping cream
1 dl Dansukker Glucose Syrup
3-4 bananas

Sauce
100 g high quality dark chocolate
1/2 dl Dansukker Glucose Syrup
1/2 dl Dansukker Light Syrup
1 tbsp butter or margarine 

Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-meshed sieve. Peel the bananas and mash or liquidise them to a smooth paste. Stir the banana paste into the custard. Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally. Break the chocolate for the sauce into small pieces and put in a saucepan with the other sauce ingredients. Simmer, stirring constantly, until the mixture is smooth. Leave to cool. Toast the chopped hazelnuts in a dry frying pan. Put the ice cream in individual bowls or plates. Top with the sauce and nuts. Serve immediately. The hazelnuts can be replaced with chopped chocolate.