Creamy Walnut Milk: In a high speed blender such as Vitamix, blend one cup of walnuts with one cup of milk until very smooth. Pour the mixture through two layers of cheesecloth or a nut bag. It will take time to pass through the cloth. Just stir occasionally to dislodge solids lining the cloth.
Transfer nut milk back to blender, add bananas and blend it until very smooth.
Dissolve corn starch in ¼ cup milk and stir well until smooth.
Take the remaining milk and honey (or sugar) in a large saucepan and bring it to a boil over medium high heat.
Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
Stir in vanilla, salt, nut-banana mixture and heavy cream until well combined.
Chill the mixture in refrigerator for several hours/overnight or over an ice bath.
Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Add the chopped walnuts and chopped chocolate in the end just when the ice cream is starting to set.
Storage: Place a piece of parchment paper on top of the ice cream and store in an airtight container to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature there is slightly warmer.
Choose ripe bananas. If using honey, make sure it does not have a strong flavor.
For other variations and serving suggestions, scroll up the page to the blog post.