Banana ice cream
During a vibrant journey to Central America, I discovered the sheer delight of Banana Ice Cream with Chocolate Sauce—a simple, yet profoundly tasty treat. This ice cream takes the creamy and naturally sweet bananas to a whole new level by blending them into a smooth consistency, then enriching the flavor with a generous drizzle of chocolate sauce for an indulgent finish. Inspired by this encounter, I embarked on a quest to recreate this refreshing dessert, focusing on capturing the essence of the bananas complemented by the luxurious taste of chocolate. Now, having perfected the recipe, I'm eager to share this delightful discovery. The Banana Ice Cream with Chocolate Sauce is not just a dessert; it's a testament to the joy of exploring new flavors, a tribute to the beauty of natural ingredients, and an invitation to bring a piece of my adventures into your own kitchen. This recipe promises a taste of tropical escapades, making every spoonful a celebration.
Equipment
- 1 small saucepan
Ingredients
- 8 bananas
- 4 tbsp chopped pecans
For the sauce, toffee:
- Sugar 300 g
- 3 strips of orange zest
- 40 g unsalted butter
For the chocolate sauce:
- 250 g of chocolate at least 70% cocoa
- 50 g butter
- 1 tbsp light syrup
For the vanilla cream:
- 2 tbsp double cream
- 1 tbsp caster sugar
- 250 ml mascarpone
- 1/2 tsp vanilla extract
Instructions
- To make the toffee sauce, need to slowly heat the sugar and orange zest with 2 tbsp water in a small saucepan until the water is brown. Do not give candy to become too dark, it can burn.
- Add the butter – it will splash in the pan. Then add 4 tbsp of water to obtain a liquid sauce. Fork to get orange peel and throw it away.
- To get a shiny chocolate sauce, you melt the chocolate with the butter, add the syrup and allow to cool. Heat can be in a bowl set over a pan of barely simmering water, if necessary.
- To make the vanilla cream, to whip the cream with the powdered sugar, then add the mascarpone and vanilla extract.
- Cut the bananas in half lengthwise, fluff vanilla cream, pour the sauce and sprinkle with nuts. Both the sauce can be stored in the refrigerator and can be reheated.