Chunky Caramel Chocolate Banana Split Pt 1

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Chunky Caramel Chocolate Banana Split Pt 1 Ingredients

CARAMEL NUT ICE CREAM	CHOCOLATE SAUCE
6 lg Egg Yolks	8 oz Semisweet Chocolate;
1 c Granulated Sugar; divided	3/4 c Heavy Cream; (plus 2 Tbsp.)
1 pn Salt	1 pn Salt
2 c Half And Half	3 tb Light Corn Syrup
1 c Heavy Cream	1 tb Vanilla Extract
2 ts Lemon Juice	1 tb Coffee-Flavored Liqueur;
2 ts Vanilla Extract	STRAWBERRY SAUCE
1/2 c Toasted Almonds; coarsely	20 oz Frozen Strawberries;
VANILLA WHITE CHOCOLATE CHUN	2/3 c Granulated Sugar
1 pt Vanilla Ice Cream	2 ts Arrowroot
2 tb Kirsch; (cherry brandy)	1 tb Kirsch; (cherry brandy)
3 oz White Chocolate; coarsely	ASSEMBLY
DOUBLE CHOCOLATE COOKIE ICE	2 c Heavy Cream
1 pt Chocolate Ice Cream	2 1/2 tb Granulated Sugar
12 Chocolate Wafers; coarsely	1 ts Vanilla Extract
CARAMEL RUM SAUCE	1 qt Vegetable Oil; (to 1 1/2
1 c Granulated Sugar	9 Bananas; slightly underipe
3 tb Water	2 c Fresh White Bread Crumbs
2 tb Light Corn Syrup	1 c Blanched Almonds; finely
1/4 ts Lemon Juice	2 Eggs
2/3 c Heavy Cream	2 tb Milk
5 tb Unsalted Butter; cut in	1/3 c Almond Brickle Chips
1 tb Dark Rum	Fresh Strawberries; sliced
1 ts Vanilla Extract

Instructions for Chunky Caramel Chocolate Banana Split Pt 1

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

Main Ingredient: ChocolateCuisine: Uncategorized

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