Chunky caramel chocolate banana split pt 1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Egg Yolks |
| 1 | cup | Granulated Sugar; divided |
| 1 | pinch | Salt |
| 2 | cups | Half And Half |
| 1 | cup | Heavy Cream |
| 2 | teaspoons | Lemon Juice |
| 2 | teaspoons | Vanilla Extract |
| ½ | cup | Toasted Almonds; coarsely chopped |
| 1 | pint | Vanilla Ice Cream |
| 2 | tablespoons | Kirsch; (cherry brandy) |
| 3 | ounces | White Chocolate; coarsely chopped |
| 1 | pint | Chocolate Ice Cream |
| 12 | Chocolate Wafers; coarsely broken | |
| 1 | cup | Granulated Sugar |
| 3 | tablespoons | Water |
| 2 | tablespoons | Light Corn Syrup |
| ¼ | teaspoon | Lemon Juice |
| ⅔ | cup | Heavy Cream |
| 5 | tablespoons | Unsalted Butter; cut in 1/2-inch cube |
| 1 | tablespoon | Dark Rum |
| 1 | teaspoon | Vanilla Extract |
| 8 | ounces | Semisweet Chocolate; coarsely chopped |
| ¾ | cup | Heavy Cream; (plus 2 Tbsp.) |
| 1 | pinch | Salt |
| 3 | tablespoons | Light Corn Syrup |
| 1 | tablespoon | Vanilla Extract |
| 1 | tablespoon | Coffee-Flavored Liqueur; (optional) |
| 20 | ounces | Frozen Strawberries; (unsweetened) |
| ⅔ | cup | Granulated Sugar |
| 2 | teaspoons | Arrowroot |
| 1 | tablespoon | Kirsch; (cherry brandy) |
| 2 | cups | Heavy Cream |
| 2½ | tablespoon | Granulated Sugar |
| 1 | teaspoon | Vanilla Extract |
| 1 | quart | Vegetable Oil; (to 1 1/2 quarts) |
| 9 | Bananas; slightly underipe | |
| 2 | cups | Fresh White Bread Crumbs |
| 1 | cup | Blanched Almonds; finely ground |
| 2 | Eggs | |
| 2 | tablespoons | Milk |
| ⅓ | cup | Almond Brickle Chips |
| Fresh Strawberries; sliced (for garnish) | ||
Directions
CARAMEL NUT ICE CREAM
VANILLA WHITE CHOCOLATE CHUN
DOUBLE CHOCOLATE COOKIE ICE
CARAMEL RUM SAUCE
CHOCOLATE SAUCE
STRAWBERRY SAUCE
ASSEMBLY
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.
continued in part 2