Chunky caramel chocolate banana split pt 1
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Chunky caramel chocolate banana split pt 1
  Chocolate    Ice cream    Bananas  
Last updated 6/12/2012 1:16:21 AM. Recipe ID 46165. Report a problem with this recipe.
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      Title: Chunky caramel chocolate banana split pt 1
 Categories: Godiva, Chocolate, Company, Desserts, Ice cream /
      Yield: 6 Servings
 
MMMMM-------------------CARAMEL NUT ICE CREAM------------------------
      6 lg Egg Yolks
      1 c  Granulated Sugar; divided
      1 pn Salt
      2 c  Half And Half
      1 c  Heavy Cream
      2 ts Lemon Juice
      2 ts Vanilla Extract
    1/2 c  Toasted Almonds; coarsely
           -chopped

MMMMM----------------VANILLA WHITE CHOCOLATE CHUN---------------------
      1 pt Vanilla Ice Cream
      2 tb Kirsch; (cherry brandy)
      3 oz White Chocolate; coarsely
           -chopped

MMMMM----------------DOUBLE CHOCOLATE COOKIE ICE---------------------
      1 pt Chocolate Ice Cream
     12    Chocolate Wafers; coarsely
           -broken

MMMMM---------------------CARAMEL RUM SAUCE--------------------------
      1 c  Granulated Sugar
      3 tb Water
      2 tb Light Corn Syrup
    1/4 ts Lemon Juice
    2/3 c  Heavy Cream
      5 tb Unsalted Butter; cut in
           -1/2-inch cube
      1 tb Dark Rum
      1 ts Vanilla Extract

MMMMM----------------------CHOCOLATE SAUCE---------------------------
      8 oz Semisweet Chocolate;
           -coarsely chopped
    3/4 c  Heavy Cream; (plus 2 Tbsp.)
      1 pn Salt
      3 tb Light Corn Syrup
      1 tb Vanilla Extract
      1 tb Coffee-Flavored Liqueur;
           -(optional)

MMMMM----------------------STRAWBERRY SAUCE---------------------------
     20 oz Frozen Strawberries;
           -(unsweetened)
    2/3 c  Granulated Sugar
      2 ts Arrowroot
      1 tb Kirsch; (cherry brandy)

MMMMM--------------------------ASSEMBLY-------------------------------
      2 c  Heavy Cream
  2 1/2 tb Granulated Sugar
      1 ts Vanilla Extract
      1 qt Vegetable Oil; (to 1 1/2
           -quarts)
      9    Bananas; slightly underipe
      2 c  Fresh White Bread Crumbs
      1 c  Blanched Almonds; finely
           -ground
      2    Eggs
      2 tb Milk
    1/3 c  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
 




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Recipe ID 46165 (Apr 03, 2005)

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