Chunky Caramel Chocolate Banana Split Recipe

How to make it

---

• 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 manufacturer's 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
• cream with plastic wrap and cover the bowl tightly with
• aluminum foil. Freeze the ice cream overnight.
• [section] Mix the vanilla white chocolate chunk and double chocolate
• cookie ice creams [/section]
• 1. Let the vanilla ice cream soften at room temperature for 10 to
• 15 minutes, or until soft enough to scrape out of the container.
• Scrape the ice cream into a chilled 41/2 quart bowl of a
• heavy-duty electric mixer fitted with the paddle attachment. At
• low speed, beat the ice cream for about 5 seconds, or until evenly
• softened. Quickly add the kirsch and white chocolate pieces and
• mix a few more seconds until the liqueur and chips are
• incorporated. Scrape the ice cream into a small bowl and cover
• the surface with plastic wrap and freeze for 6 hours or overnight.
• Repeat the softening and mixing process with the chocolate ice
• cream and cookie pieces.

• Make the caramel-rum sauce

  ---

• 1. In a small, heavy saucepan, combine the sugar, water, corn syrup,
• and lemon juice. Cook over medium-low heat, stirring constantly
• with a wooden spoon, until the sugar dissolves. Increase the heat
• to medium-high and bring the syrup to a boil without stirring for
• 4 to 7 minutes, or until the syrup caramelizes and turns dark
• amber in color. Remove the pan from the heat and add the cream.
• When the mixture stops bubbling, stir the mixture until smooth.
• Stir in the butter until melted. Stir in the rum and vanilla. If
• not serving the sauce immediately, store in an airtight jar in the
• refrigerator. Reheat the sauce over low heat, stirring constantly,
• just before serving.

• Make the chocolate sauce

  ---

• 1. Place the chocolate in a medium bowl. In a small saucepan over
• medium heat, bring the cream, salt, and corn syrup to a gentle
• boil. Pour the hot cream mixture over the chocolate and let stand
• for 30 seconds to melt the chocolate. Whisk until smooth. Whisk
• in the vanilla and coffee-flavored liqueur. Let the sauce cool until
• tepid. If not serving the sauce immediately, store in an airtight
• jar in the refrigerator. Reheat the sauce over low heat, stirring
• constantly, just before serving.

• Make the strawberry sauce

  ---

• 1. In a non-corrosive medium saucepan, combine the frozen
• strawberries and sugar. Cook over medium heat, stirring constantly
• with a wooden spoon until the sugar dissolves completely. Continue
• to cook for 10 to 15 minutes, stirring frequently, until the
• berries are soft. Do not let the mixture boil.
• 2. Press the berry mixture through a sieve into a bowl. Return the
• strained sauce to the saucepan. Place the arrowroot in a small
• cup. Slowly stir in 2 tablespoons of strawberry puree until
• completely smooth. Pour the mixture back into the saucepan with
• the remaining puree. Cook the sauce over medium heat, stirring
• constantly until it comes to a boil and thickens. Remove from
• heat. Cool the sauce completely and stir in the kirsch. Pour the
• sauce into a small bowl, cover, and refrigerate until chilled.

• Assembly

  ---

• 1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer
• fitted with the wire whip attachment, beat the cream, sugar, and
• vanilla at medium-high speed until soft peaks begin to form. Fill
• a pastry bag fitted with a star tip (such as Ateco #6) with the
• whipped cream. Refrigerate until ready to use.
• 2. In a large high-sided skillet or electric frying pan, heat the oil
• to 375 degrees F. Peel the bananas and split each one in half
• lengthwise. In a shallow dish or pie plate, combine the bread
• crumbs and ground almonds. In another shallow dish, whisk together
• the eggs and milk until well-blended. Line a baking sheet with 3
• layers of paper towel. Coat 2 of the banana halves in the egg
• mixture. Immediately coat the banana halves with the bread
• crumb-almond mixture, patting the bananas so that the coating
• adheres well. Fry the coated banana halves two at a time, turning
• once, until golden brown. Carefully transfer the fried bananas to
• the paper towel-lined baking sheet Repeat with the remaining
• banana halves.
• 3. Place one scoop of each flavor ice cream side by side in a large
• dish. Lay 3 fried banana halves on each side of the ice cream.
• Spoon some of each flavor sauce onto the ice cream, as desired.
• Pipe rosettes of whipped cream around the edges of the dish and
• between the ice cream scoops. Garnish generously with strawberry
• slices and almond brickle chips. Serve immediately.
• 6 servings.
• PREPARATION: 2 1/2 hours plus cooling and freezing times.
• Allow time for the ice cream mixtures to freeze overnight.