Prepare ice cream. Powdered milk, sugar and 250 ml of milk stir until smooth. Vanilla pod cut in half, remove the seeds together with the pod, add to the milk. 50 ml of milk to dissolve the starch.

Over medium heat, stirring constantly, bring milk almost to a boil. Add starch and stir until thick. Cover with cling film and refrigerated.

Whisk cream to soft peaks and with a spatula stir in the vanilla cream. Then prepare in ice cream maker or put into the freezer and every 20 minutes mix.

For the chocolate sauce crumble 2 small chilli peppers, add water and chocolate. Put on medium heat, continuously stir until you get a smooth consistency. Strain the sauce through a fine sieve, pour into a small kremanki, garnish each pod of pepper. The sharpness of the sauce can be adjusted according to taste. Don't be afraid of the pepper, it brings out the flavor of chocolate and is very organically combined with it.

Bananas are well washed, cut in half lengthwise, carefully remove the peel. To the rind is not dark inside, you can lubricate it with a small amount of lemon juice. Coarsely chop the bananas. In a pan melt the butter, put the slices of bananas.

Sprinkle the bananas with Demerara sugar, it is very suitable to caramelize. Increase the heat and cook bananas, gently turning and shaking the pan so that the bananas are completely covered with caramel.

Lay the peel on 4 serving plates. Lay out the slices of bananas and pour the remaining caramel. Next place a ramekin with the sauce and lay out balls of ice cream.