Chunky Caramel Chocolate Banana Split Pt 1
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Ingredients:
- (---------------------------CARAMEL NUT ICE CREAM---------------------------)
- 6 egg yolks (lg )
- 1 cup granulated sugar ( divided)
- 1 salt (pn )
- 2 cup half and half
- 1 cup cream (heavy )
- 2 teaspoon lemon juice
- 2 teaspoon vanilla ( extract)
- 1/2 cup almond (toasted coarsely chopped)
- (------------------------VANILLA WHITE CHOCOLATE CHUN------------------------)
- 1 pint vanilla ( ice cream)
- 2 tablespoon brandy (kirsch; (cherry )
- 3 ounce chocolate (white coarsely chopped)
- (------------------------DOUBLE CHOCOLATE COOKIE ICE------------------------)
- 1 pint chocolate ( ice cream)
- 12 chocolate ( wafers; coarsely broken)
- (-----------------------------CARAMEL RUM SAUCE-----------------------------)
- 1 cup granulated sugar
- 3 tablespoon water
- 2 tablespoon corn syrup (light )
- 1/4 teaspoon lemon juice
- 2/3 cup cream (heavy )
- 5 tablespoon butter (unsalted cut in 1/2-inch cube)
- 1 tablespoon rum (dark )
- 1 teaspoon vanilla ( extract)
- (------------------------------CHOCOLATE SAUCE------------------------------)
- 8 ounce chocolate (semisweet coarsely chopped)
- 3/4 cup cream (heavy (plus 2 tbsp.))
- 1 salt (pn )
- 3 tablespoon corn syrup (light )
- 1 tablespoon vanilla ( extract)
- 1 tablespoon liqueur (coffee-flavored (optional))
- (------------------------------STRAWBERRY SAUCE------------------------------)
- 20 ounce strawberries (frozen (unsweetened))
- 2/3 cup granulated sugar
- 2 teaspoon arrowroot
- 1 tablespoon brandy (kirsch; (cherry )
- (----------------------------------ASSEMBLY----------------------------------)
- 2 cup cream (heavy )
- 2 1/2 tablespoon granulated sugar
- 1 teaspoon vanilla ( extract)
- 1 quart vegetable oil ( (to 1 1/2 quarts))
- 9 banana ( slightly underipe)
- 2 cup bread crumbs (fresh white )
- 1 cup almond (blanched finely ground)
- 2 egg
- 2 tablespoon milk
- 1/3 cup almond ( brickle chips)
- (Fresh Strawberries; sliced (for garnish))
- 6 egg yolks (lg )
- 1 cup granulated sugar ( divided)
- 1 salt (pn )
- 2 cup half and half
- 1 cup cream (heavy )
- 2 teaspoon lemon juice
- 2 teaspoon vanilla ( extract)
- 1/2 cup almond (toasted coarsely chopped)
- (------------------------VANILLA WHITE CHOCOLATE CHUN------------------------)
- 1 pint vanilla ( ice cream)
- 2 tablespoon brandy (kirsch; (cherry )
- 3 ounce chocolate (white coarsely chopped)
- (------------------------DOUBLE CHOCOLATE COOKIE ICE------------------------)
- 1 pint chocolate ( ice cream)
- 12 chocolate ( wafers; coarsely broken)
- (-----------------------------CARAMEL RUM SAUCE-----------------------------)
- 1 cup granulated sugar
- 3 tablespoon water
- 2 tablespoon corn syrup (light )
- 1/4 teaspoon lemon juice
- 2/3 cup cream (heavy )
- 5 tablespoon butter (unsalted cut in 1/2-inch cube)
- 1 tablespoon rum (dark )
- 1 teaspoon vanilla ( extract)
- (------------------------------CHOCOLATE SAUCE------------------------------)
- 8 ounce chocolate (semisweet coarsely chopped)
- 3/4 cup cream (heavy (plus 2 tbsp.))
- 1 salt (pn )
- 3 tablespoon corn syrup (light )
- 1 tablespoon vanilla ( extract)
- 1 tablespoon liqueur (coffee-flavored (optional))
- (------------------------------STRAWBERRY SAUCE------------------------------)
- 20 ounce strawberries (frozen (unsweetened))
- 2/3 cup granulated sugar
- 2 teaspoon arrowroot
- 1 tablespoon brandy (kirsch; (cherry )
- (----------------------------------ASSEMBLY----------------------------------)
- 2 cup cream (heavy )
- 2 1/2 tablespoon granulated sugar
- 1 teaspoon vanilla ( extract)
- 1 quart vegetable oil ( (to 1 1/2 quarts))
- 9 banana ( slightly underipe)
- 2 cup bread crumbs (fresh white )
- 1 cup almond (blanched finely ground)
- 2 egg
- 2 tablespoon milk
- 1/3 cup almond ( brickle chips)
- (Fresh Strawberries; sliced (for garnish))
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
Makes 6 Servings
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