Ingredients
Ice Cream
- 240 ml cold heavy cream
- 5 ml pure vanilla extract
- 300-400 ml can cold sweetened condensed milk
- 150 g broken California walnuts
- 15 ml honey
- 5 g cinnamon powder
- 5 g coffee powder
For the caramelised bananas
- 5 bananas firm, peeled and cut into 2 lengthwise
- 100 g Sugar
- Butter soft unsalted
- Vanilla seeds scraped few
- 15-30 ml Cold water
For the sauce
- 200 g dark chocolate
- 100 ml cream
- 50 g unsalted butter
- 150 g sugar
Preparations
- In a large frying pan, heat the sugar over a moderate heat, after about 1¬2 minutes the sugar will start to caramelize around the edges of the pan.
- Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
- Remove from the heat and stir in the butter, vanilla seeds and 30 ml of cold water, to stop it cooking any further.
- Add the bananas cut side down and return to the heat.
- Cook for 1¬2 minutes and then turn over, the bananas should have taken on the caramel colour.
For the walnut ice-cream
- In a mixer, whip heavy cream just until it begins to thicken.
- Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.
- Add the coffee powder, walnuts & cinnamon powder along with the honey
- Transfer into a container or bowl for freezing.
- Freeze at least 4 hours or overnight.
For the sauce
- Add the dark chocolate, butter into a bowl. Melt it in the microwave oven for 1 minute on high setting.
- Meanwhile bring the heavy cream to a simmer for 6 minutes.
- Take it off the flame. Add the chocolate- butter mixture to the cream.
- Stir well to mix. Use the sauce as needed.
Plating
- Nicely lay the banana slices on a plate.
- Top with 2 scoops of the walnut ice cream.
- Drizzle the chocolate sauce over.
- Garnish with Chopped walnuts.