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Author Notes: A flashback to beach trips of childhood lead to this soda fountain creation. I loved the chocolate covered bananas we found on summer vacations and day trips. I still think they're delicious but I was looking for something more indulgent and fancy when I came up with this fountain treat. Add a few sliced fresh bananas to your sundae if you like or blend a little peanut butter into the chocolate sauce. Many liquor stores sell Galliano in the airplane size so you don't need to buy a large bottle if you'll only be using it to make ice cream or leave it out. Recipe makes more chocolate sauce than needed for this recipe but you'll find plenty of uses for it ... drizzle on a warm croissant or toasted English muffin ... —Angela @ the well-worn apron
large egg yolks
teaspoons Galliano (optional)
teaspoon kosher salt
cups half and half or 3/4 cup milk + 1 1/4 cup heavy cream
cup heavy cream
ounces bittersweet or semi-sweet chocolate, coarsely chopped
cup coarsely chopped roasted peanuts
- Puree peeled bananas in a food processor and chill until ready to use.
- Whisk together egg yolks, half the sugar, Galliano and salt in a large heat resistant measuring cup with a spout. A bowl will also work.
- Combine remaining sugar, and half and half in a sturdy saucepan with a thick bottom. Stir over medium heat until milk steams and bubbles form around the edges of the pot. Slowly pour this mixture into the eggs, whisking constantly. Return this combined mixture to the saucepan. Cook over medium low heat, stirring constantly until the custard reaches 175° and lightly coats the back of a heat resistant spatula.
- Strain the custard into a clean bowl and cool in an ice bath until room temperature. Stir some to hurry the process. Add the banana puree to the custard. Cover and chill at least 4 hours or overnight. Process in an ice machine, following manufacturers instructions. Freeze until scoopable, time will vary by freezer, about 4 hours. If the ice cream is chilled overnight or longer it may need to soften some at room temperature to be scoopable.
- Chocolate Sauce (adapted from James Beard): Heat cream in microwave until almost at a simmer, add chocolate and let sit for about 5 minutes. Stir until smooth and fully combined.
- Assemble: Place two scoops of ice cream in a small bowl, drizzle generously with chocolate sauce, and sprinkle with roasted peanuts.
- This recipe was entered in the contest for Your Best Frozen Dessert
- This recipe was entered in the contest for Your Best Soda Fountain Recipe