Chunky Caramel Chocolate Banana Split

* Exported from MasterCook II *

Chunky Caramel Chocolate Banana Split

Recipe By : webmaster@godiva.com
Serving Size : 6 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts
Ice Cream / Sherbert Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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)
-----Assembly-----
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.

- - - - - - - - - - - - - - - - - -