Banana Caramel Ice Cream W Chocolate Espresso Sauce Egg Free Recipes

Steps:

• Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
• Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.

Steps:

• Stir sugar and 6 T water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down the sides of pan with pastry brush dipped into water and swirling pan. Remove from heat.
• Immediately add 1 1/2 cups water and cream (mixture will bubble vigorously). Return mixture to medium heat and stir until caramel bits melt and mixture is smooth. pour into large bowl. Refrigerated caramel mixture until cold, about 4 hours.
• Puree bananas and lemon juice in batches in processor. Add puree to caramel mixture and whisk until smooth. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Tranfer to container, cover and freeze until firm, about 2 hours. (can be made 3 days ahead. Keep frozen.).
• Spoon ice cream into 8 bowls. Drizzle with Chocolate-Espresso Sauce. Top with strawberries and serve.
• Chocolate Espresso Sauce:.
• Bring water, cream, sugar and espresso powder to simmer in heavy medium saucepan, stirring occasionally. Reduce heat to low. Add chocolate and butter and whisk until melted and smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, stirring frequently.).

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
• Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
• Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
• Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

Steps:

• Vigorously whisk together egg yolks and 2/3 cup sugar in a medium bowl until pale yellow and slightly fluffy, about 2 minutes. Meanwhile, bring milk and 2/3 cup cream to a boil in a medium saucepan. Remove from heat, and gradually whisk into egg mixture. Pour mixture into pan, and cook over medium-high heat, stirring constantly with a heatproof spatula, 1 minute. Reduce heat to medium, and cook until thick enough to coat the spatula, about 1 minute (do not let boil). Pour custard into a bowl set in a larger bowl of ice water, and let cool, stirring occasionally. Puree bananas with half the custard in a blender until smooth, and transfer to bowl with remaining custard. Stir in vanilla, 1/4 teaspoon salt, and 1 cup cream until combined, and pour through a fine sieve into another bowl. Refrigerate until cold, at least 2 hours but preferably overnight.
• Place water, corn syrup, and remaining sugar in a medium saucepan. Bring to a simmer over medium heat, swirling pan occasionally (do not stir). Raise heat to high, and continue to cook in same manner until mixture turns deep amber, about 9 minutes more. Remove from heat, and slowly pour in remaining cream. Add remaining salt, and simmer caramel 1 minute. Place pan in a bowl of ice water, and let cool until warm but not hot. Remove from ice bath, and whisk in butter, a few pieces at a time, until fully incorporated.
• Place a 5-by-10-inch loaf pan (9 cups) in freezer at least 10 minutes. Freeze custard in an ice cream maker according to manufacturer's instructions. Spread one-third of ice cream in pan, and drizzle with one-third of caramel (it should be fluid but just barely warm; reheat slightly if necessary). Swirl caramel into ice cream with a wooden skewer. Repeat 2 more times until all the ice cream and caramel have been used. Freeze until firm, at least 4 hours and up to 1 day.

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Steps:

• Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally.
• Reduce heat to low.
• Add chocolate and butter and whisk until melted and smooth.
• Keeps, covered and refrigerated, up to 10 days.