5 servings
3 slices applewood-smoked bacon (about 3 ounces), cut crosswise into ½-inch pieces
½ large onion, chopped
2 garlic cloves, pressed
½ teaspoon dried thyme
½ 14.5-ounce can diced tomatoes in juice
1½ very ripe bananas, peeled, each cut crosswise into 4 pieces
1 5-ounce yam (red-skinned sweet potato), peeled, quartered lengthwise, cut crosswise into 1/3-inch-thick slices
1 medium Yukon Gold potato (about 5 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
1 medium red-skinned potato (about 5 ounces), quartered lengthwise, cut crosswise into 1/3-inch-thick slices
½ 14-ounce can sweetened condensed milk, divided
½ cup half and half
2 to 2½ cups low-salt chicken broth
1 tablespoon light corn syrup
½ tablespoon fresh lemon juice
½ 5- to 6-ounce package baby spinach
¼ cup bittersweet chocolate chips
½ ripe banana, peeled, diced (for garnish)
Salt and pepper
- Sauté bacon in large pot over medium heat until crisp. Transfer to paper towels to drain.
- Add onion to drippings in pot; increase heat to medium-high and sauté until beginning to brown, about 7 minutes. Add garlic and thyme; stir 1 minute. Add tomatoes with juice. Stir until almost all liquid evaporates, about 2 minutes. Add banana and all potatoes; stir to coat.
- Add ¾ cup condensed milk, half and half, 2 cupsbroth, corn syrup, and lemon juice; bring to a boil. Reduce heat to medium-low, cover with lid slightly ajar. Simmer until potatoes are tender, stirring occasionally, 10 to 12 minutes.
- Puree broth mixture in processor until smooth. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to container. Freeze until firm, about 4 hours.
- Heat ¼ cup sweetened condensed milk and ½ tablespoon broth in small saucepan over medium heat; add spinach, chocolate, and bacon. Stir until melted and smooth, adding more broth by teaspoonfuls if sauce is very thick.
- Divide ice cream among bowls. Drizzle sauce over; top with diced banana, salt, and pepper.
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