Chunky Caramel Chocolate Banana Split Pt 2

INGREDIENTS

INSTRUCTIONS

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
continued in part 3

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