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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is wonderful served with banana churros. What a wonderful way to top off a Mexican dinner- or maybe eat instead of dinner! Recipe is from Today's Kitchen Cookbook and recipe is by Ivy Stark Ingredients:
4 ounces bittersweet chocolate or 4 ounces unsweetened mexican chocolate, chopped |
1/2 cup heavy cream |
1/4 cup kahlua |
1 quart cow's milk or 1 quart goat's milk |
1 cup sugar |
1 teaspoon pure vanilla extract |
2 ripe bananas |
1 quart coffee ice cream |
1 quart chocolate ice cream |
1 quart peanut butter ice cream |
whipped cream |
chopped toasted peanuts |
Directions:
1. Kahlua Sauce: Place chocolate in a bowl. Bring the cream and the kahlua to a boil and pour over chocolate, stirring until combined. Keep warm.
2. Cajeta: Place the milk, sugar, and vanilla in a heavy bottomed saucepan and bring to a boil. Reduce heat to simmer and allow to reduce to a thick caramel, stirring frequently to avoid burning. Strain and keep warm.
3. To assemble: Slice the bananas into long strips on the bias and saute in a little bit of butter until golden brown. Lay the banana strips in the bottom of four serving dishes.
4. Place one scoop of each ice cream in each serving dish and pour the sauces over the ice cream.
5. Top with the whipped cream, toasted peanuts and warm banana churros.
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