Blackberry banana splits - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whipping cream |
| 2 | cups | Milk (do not use lowfat or nonfat) |
| 9 | Egg yolks | |
| 3 | cups | Fresh blackberries |
| ¾ | cup | (or more) sugar |
| 1½ | tablespoon | Fresh lemon juice |
| 1½ | tablespoon | Grated lemon peel |
| ⅔ | cup | Sugar |
| 2¼ | tablespoon | Light molasses |
| 2 | Ripe bananas | |
| 8 | Ripe bananas | |
| Sweetened whipped cream (opt.) | ||
Directions
ICE CREAM
BLACKBERRY SAUCE
For ice cream: Scald cream with milk in heavy large saucepan. Remove from heat. Whisk yolks with sugar and molasses in small bowl.
Gradually whisk in half of cream mixture. Return to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes; do not boil.
Strain custard into bowl.
Peel bananas. Puree in processor. Mix puree into custard. Cover and re- frigerate custard until well chilled.
Transfer custard to ice cream maker and process according to manufactur- er's instructions. Freeze in covered container several hours. (Can be prepared up to 2 days ahead.) For sauce: Stir blackberries, ¾ C sugar, lemon juice and lemon peel in heavy large saucepan over medium heat until sugar dissolves.
Increase heat and bring to boil. Taste, adding more sugar if desired.
Strain through sieve set over medium bowl, pressing on solids with back of spoon. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
Peel 8 bananas. Split lengthwise in half. Arrange 2 halves in each bowl. Top each with 3 small scoops ice cream. Pour blackberry sauce over. Top with whipped cream if desired.
Bon Appetit/August/89 Scanned & fixed by Di and Gary