Caramel banana chocolate chip ice cream * par
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Caramel banana chocolate chip ice cream * par
  Chocolate    Bananas    Creams  
Last updated 6/12/2012 12:43:00 AM. Recipe ID 2039. Report a problem with this recipe.
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      Title: Caramel banana chocolate chip ice cream * par
 Categories: Desserts, Chocolate
      Yield: 8 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
  1 1/4 lb Medium bananas; unpeeled
      2 c  Half-and-half
  1 1/2 c  Granulated sugar
      6    Egg yolks
    1/8 ts Lemon juice
      1 c  Semisweet chocolate chips
      2 c  Heavy cream
 
  EQUIPMENT: Measuring cup, measuring spoons, 2 stainless steel bowls (1
  large), slotted spoon, film wrap, 2 1/2-qt saucepan, whisk, electric
  mixer with paddle, rubber spatula, instant-read test thermometer,
  ice-cream freezer, 2-qt plastic container with lid
  
  Peel the bananas. Using a slotted spoon, smash them to a
  rough-textured consistency in a stainless steel bowl. Cover with film
  wrap and set aside.
  
  Place 1/2 cup of sugar and the lemon juice in a 2 1/2-qt saucepan.
  Stir with a whisk to combine (the sugar will resemble moist sand).
  Caramelize the sugar for 5 to 6 minutes over medium-high heat,
  stirring constantly with a whisk to break up any lumps (the sugar
  will first turn clear as it liquefies, then light brown as it
  caramelizes). Reduce the heat to medium.
  
  Carefully and slowly pour the heavy cream, then the half-and-half
  into the caramelized sugar (the mixture will steam and boil rapidly
  as the cream is added). Add 1/2 cup of sugar and whisk to dissolve.
  Bring to a boil, about 5 minutes.
  
  Continued >>>
 




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Recipe ID 2039 (Apr 03, 2005)

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