Caramel Ice Cream with Butterscotch Sauce and Bananas

• 2 egg yolks, preferably free-range
• 55 g sugar
• 130 ml

Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). Combine the sugar and cold water in a small heavy-bottomed saucepan. Stir over a gentle heat until the sugar is completely dissolved, then remove the spoon and boil until the syrup caramelizes to a chestnut-brown. Quickly pour on the hot water. Do not stir. Boil gently until it again be