*  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.
 
                    - - - - - - - - - - - - - - - - - -