Banana Splits With Roasted Banana Ice Cream and Homemade Chocolate Sauce

Banana Splits With Roasted Banana Ice Cream and Homemade Chocolate Sauce

Is David Lebovitz the shiznit or what? He has come up with some really amazing flavors to turn ordinary ice cream into something that is sublime and extraordinary. I bought my parents an ice cream maker and a copy of Dave's book "The Perfect Scoop" for Christmas because I love mine and they are daily ice cream eaters. Mom made this particular recipe and clued me in to how wonderful it is. I'm not big on sweets but I do love ice cream and anything made with a custard like rice pudding and bread pudding. Chef Mikey was coming out from the city for dinner so I decided to splurge and make this. Bananas were 29 cents a pound so I had bought a pile of them. Of course I then felt compelled to make Dave's recipe for The Best Chocolate Sauce (he calls this his little black dress) which then led me to make banana splits. One thing leads to another. The only word to describe it? Decadent. Both recipes are very easy so you can make everything in the morning and you'll be good to go for banana splits and a movie that night. Enjoy!

Recipe: Roasted Banana Ice Cream

The Perfect Scoop; David Lebovitz, 2007

Published by Ten Speed Press

Yield: About 1 Quart

Ingredients

3 medium ripe bananas

1/3 cup brown sugar

1 tablespoon butter, salted or unsalted, cut into small pieces

1.5 cups whole milk

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1.5 teaspoons lemon juice

1/4 teaspoon salt

Directions

Preheat the oven to 400 degrees.

Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through.

Scrape the bananas and the thick syrup from the baking dish into the blender or food processor. Add milk, sugar, vanilla, lemon juice and salt and puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.

Recipe: The Best Chocolate Sauce

Also From The Perfect Scoop

Yield: About 2 1/2 cups

Ingredients

1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

Directions

In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.

Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Serving: You should let the Chocolate Sauce stand for a few hours before serving, which will give it time to thicken a bit.

Storage: Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.