Chunky Caramel Chocolate Banana Split Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
-----caramel nut ice cream-----,
6 large: Egg yolks,
1 cup: Granulated sugar, divided
1 pinch: Salt,
2 cup: Half and half,
1 cup: Heavy cream,
2 tsp: Lemon juice,
2 tsp: Vanilla extract,
1/2 cup: Toasted almonds, coarsely chopped -vanilla white chocolate chunk ice cream-
1 pint: Vanilla ice cream,
2 tbsp: Kirsch, (cherry brandy)
3 ounce: White chocolate, coarsely chopped ----double chocolate cookie ice cream----
1 pint: Chocolate ice cream,
12: Chocolate wafers, coarsely broken ----caramel rum sauce-----
1 cup: Granulated sugar,
3 tbsp: Water,
2 tbsp: Light corn syrup,
1/4 tsp: Lemon juice,
2/3 cup: Heavy cream,
5 tbsp: Unsalted butter, cut in 1/2-inch cube
1 tbsp: Dark rum,
1 tsp: Vanilla extract ----chocolate sauce-----,
8 ounce: Semisweet chocolate, coarsely chopped
3/4 cup: Heavy cream, (plus 2 tbsp.)
1 pinch: Salt,
3 tbsp: Light corn syrup,
1 tbsp: Vanilla extract,
1 tbsp: Coffee-flavored liqueur, (optional) ----strawberry sauce-----
20 ounce: Frozen strawberries, (unsweetened)
2/3 cup: Granulated sugar,
2 tsp: Arrowroot,
1 tbsp: Kirsch, (cherry brandy) ----assembly-----
2 cup: Heavy cream,
2 1/2 tbsp: Granulated sugar,
1 tsp: Vanilla extract,
1 quart: Vegetable oil, (to 1 1/2 quarts)
9: Bananas, slightly underipe
2 cup: Fresh white bread crumbs,
1 cup: Blanched almonds, finely ground
2: Eggs,
2 tbsp: Milk,
1/3 cup: Almond brickle chips,
Fresh strawberries, sliced (for garnish)
Directions:
Recipe by: webmaster@godiva.com Make the caramel nut ice cream:
1. In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar and
the salt until blended.
2. In a medium saucepan, bring the half-and-half and cream to a gentle
boil. Remove the pan from the heat.
3. In a heavy, large saucepan, using a wooden spoon, stir together the
remaining sugar and lemon juice. Over medium heat, cook the sugar mixture
for 3 to 5 minutes, stirring frequently, until it liquefies and then turns
to an amber-colored caramel. Remove the pan from the heat and stir in the
half-and-half mixture. Return the pan to the heat and cook, stirring
constantly, to help dissolve any caramel that may have hardened. Bring the
caramel mixture to a gentle boil and remove the pan from the heat.
4. Gradually whisk about 1 cup of the hot caramel mixture into the beaten
egg yolks until blended. Return this mixture to the saucepan. Continue
cooking over medium low heat, stirring constantly with a wooden spoon for 2
to 4 minutes, or until the custard has thickened slightly. It is done when
you can run your finger down the back of the custard-coated spoon and a
path remains. Do not let the custard boil.
5. Remove the pan from the heat and immediately strain the custard through
a sieve into a stainless steel bowl. Place the bowl over a larger bowl of
ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in
the vanilla. Remove the bowl of custard from the bowl of ice water. Cover
the surface of the custard with plastic wrap and refrigerate for at least 6
hours, or overnight, until very cold.
6. Scrape the chilled custard into the container of an ice cream maker and
freeze according to the manufacturers instructions, adding the chopped
almonds for the last 2 minutes of freezing.
Transfer the ice cream to a bowl. Cover the surface of the ice
Source from luhu.jp
1. In a medium bowl, whisk the egg yolks, 1 tablespoon of the sugar and
the salt until blended.
2. In a medium saucepan, bring the half-and-half and cream to a gentle
boil. Remove the pan from the heat.
3. In a heavy, large saucepan, using a wooden spoon, stir together the
remaining sugar and lemon juice. Over medium heat, cook the sugar mixture
for 3 to 5 minutes, stirring frequently, until it liquefies and then turns
to an amber-colored caramel. Remove the pan from the heat and stir in the
half-and-half mixture. Return the pan to the heat and cook, stirring
constantly, to help dissolve any caramel that may have hardened. Bring the
caramel mixture to a gentle boil and remove the pan from the heat.
4. Gradually whisk about 1 cup of the hot caramel mixture into the beaten
egg yolks until blended. Return this mixture to the saucepan. Continue
cooking over medium low heat, stirring constantly with a wooden spoon for 2
to 4 minutes, or until the custard has thickened slightly. It is done when
you can run your finger down the back of the custard-coated spoon and a
path remains. Do not let the custard boil.
5. Remove the pan from the heat and immediately strain the custard through
a sieve into a stainless steel bowl. Place the bowl over a larger bowl of
ice water and stir the custard for 5 to 10 minutes, or until cool. Stir in
the vanilla. Remove the bowl of custard from the bowl of ice water. Cover
the surface of the custard with plastic wrap and refrigerate for at least 6
hours, or overnight, until very cold.
6. Scrape the chilled custard into the container of an ice cream maker and
freeze according to the manufacturers instructions, adding the chopped
almonds for the last 2 minutes of freezing.
Transfer the ice cream to a bowl. Cover the surface of the ice
Source from luhu.jp