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

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