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Chunky Caramel Chocolate Banana Split

Author/Submitted by:
Servings: 6
Categories: Bananas / Chocolate / Desserts / Godiva / Ice Cream/Frozen Yogurt

    -----Caramel Nut Ice Cream-----
6  Large  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
1/2  Cup  Toasted Almonds, coarsely chopped
    --Vanilla White Chocolate Chunk Ice Cream-
1  Pint  Vanilla Ice Cream
2  Tablespoons  Kirsch, (cherry brandy)
3  Ounces  White Chocolate, coarsely chopped
    -----Double Chocolate Cookie Ice Cream----
1  Pint  Chocolate Ice Cream
12    Chocolate Wafers, coarsely broken
    -----Caramel Rum Sauce-----
1  Cup  Granulated Sugar
3  Tablespoons  Water
2  Tablespoons  Light Corn Syrup
1/4  Teaspoon  Lemon Juice
2/3  Cup  Heavy Cream
5  Tablespoons  Unsalted Butter, cut in 1/2-inch cube
1  Tablespoon  Dark Rum
1  Teaspoon  Vanilla Extract
    -----Chocolate Sauce-----
8  Ounces  Semisweet Chocolate, coarsely chopped
3/4  Cup  Heavy Cream, (plus 2 Tbsp.)
1  Pinch  Salt
3  Tablespoons  Light Corn Syrup
1  Tablespoon  Vanilla Extract
1  Tablespoon  Coffee-Flavored Liqueur, (optional)
    -----Strawberry Sauce-----
20  Oz. Bag  Frozen Strawberries, (unsweetened)
2/3  Cup  Granulated Sugar
2  Teaspoons  Arrowroot
1  Tablespoon  Kirsch, (cherry brandy)
2  Cups  Heavy Cream
2 1/2  Tablespoons  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
1/3  Cup  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. 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. Mix the vanilla white chocolate chunk and double chocolate cookie ice creams: 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.

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