Banana Caramel Ice Cream W. Chocolate Espresso Sauce (Egg Free) |
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Prep Time: 360 Minutes Cook Time: 15 Minutes |
Ready In: 375 Minutes Servings: 8 |
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From Bon Appetit, April 1997. Banana caramel ice cream drizzled with chocolate-espresso sauce and topped with fresh strawberries. Ingredients:
2 1/4 cups sugar |
6 tablespoons water |
1 1/2 cups water |
3/4 cup whipping cream |
8 ripe bananas, peeled, sliced |
1/2 cup hot water |
1/3 cup whipping cream |
3 tablespoons sugar |
2 teaspoons instant espresso powder |
8 ounces semisweet chocolate, chopped |
1/2 cup unsalted butter, cut into pieces |
3 (1 pint) baskets strawberries, hulled, halved |
Directions:
1. Stir sugar and 6 T water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down the sides of pan with pastry brush dipped into water and swirling pan. Remove from heat.
2. Immediately add 1 1/2 cups water and cream (mixture will bubble vigorously). Return mixture to medium heat and stir until caramel bits melt and mixture is smooth. pour into large bowl. Refrigerated caramel mixture until cold, about 4 hours.
3. Puree bananas and lemon juice in batches in processor. Add puree to caramel mixture and whisk until smooth. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Tranfer to container, cover and freeze until firm, about 2 hours. (can be made 3 days ahead. Keep frozen.).
4. Spoon ice cream into 8 bowls. Drizzle with Chocolate-Espresso Sauce. Top with strawberries and serve.
5. Chocolate Espresso Sauce:.
6. Bring water, cream, sugar and espresso powder to simmer in heavy medium saucepan, stirring occasionally. Reduce heat to low. Add chocolate and butter and whisk until melted and smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, stirring frequently.).
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