Indulge in this ultimate Chunky Caramel Chocolate Banana Split, a showstopping dessert that combines the best elements of classic ice cream treats with sophisticated homemade sauces. The star is a rich, silky caramel custard made from egg yolks and half-and half, providing a creamy base that rivals any premium ice cream. This is paired with a deep, velvety chocolate sauce and a vibrant strawberry compote for balance. Served over chilled, breaded banana halves and topped with toasted almonds, it offers a delightful mix of textures from smooth to crunchy. Perfect for special celebrations, date nights, or when you need a truly memorable sweet finish. It&# 226;ÂÂs an elevated take on a nostalgic favorite, crafted with care and bold flavors.
Chunky Caramel Chocolate Banana Split
Description
Indulge in this ultimate Chunky Caramel Chocolate Banana Split, a showstopping dessert that combines the best elements of classic ice cream treats with sophisticated homemade sauces. The star is a rich, silky caramel custard made from egg yolks and half-and half, providing a creamy base that rivals any premium ice cream. This is paired with a deep, velvety chocolate sauce and a vibrant strawberry compote for balance. Served over chilled, breaded banana halves and topped with toasted almonds, it offers a delightful mix of textures from smooth to crunchy. Perfect for special celebrations, date nights, or when you need a truly memorable sweet finish. It&# 226;ÂÂs an elevated take on a nostalgic favorite, crafted with care and bold flavors.Ingredients
Directions
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In a medium bowl, whisk together the egg yolks, 1 tablespoon of the granulated sugar, and a pinch of salt until the mixture is smooth and slightly pale.
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In a medium saucepan, combine the half-and-half and heavy cream. Heat over medium heat until it just begins to simmer, then remove from the heat.
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In a heavy large saucepan, combine the remaining granulated sugar and lemon juice. Cook over medium heat, stirring frequently, for 3 to 5 minutes until the sugar liquefies and turns a deep amber color.
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Carefully stir the warm cream mixture into the caramel, returning the pan to the heat. Cook, stirring constantly, until any caramel bits dissolve and the mixture is smooth.
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Gradually whisk about 1 cup of the hot caramel mixture into the beaten egg yolks to temper them. Return this mixture to the saucepan.
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Cook over medium-low heat, stirring constantly with a wooden spoon, for 2 to 4 minutes until the custard thickens enough to coat the back of the spoon. Do not let it boil.
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Immediately strain the custard through a fine-mesh sieve into a stainless steel bowl. Place this bowl over a larger bowl of ice water and stir for 5 to 10 minutes until cool. Stir in the vanilla extract.
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While the custard cools, prepare the chocolate sauce by melting semisweet chocolate with heavy cream, corn syrup, and a pinch of salt over low heat. Stir in vanilla and coffee liqueur if using.
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For the strawberry sauce, simmer frozen strawberries, sugar, and arrowroot until thickened. Stir in Kirsch.
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Peel bananas and slice lengthwise. Coat in bread crumbs mixed with ground almonds, egg, and milk. Fry in vegetable oil until golden brown and crisp.
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To assemble, place a fried banana half in each dish. Top with scoops of vanilla and chocolate ice cream. Drizzle generously with the homemade caramel custard, chocolate sauce, and strawberry sauce.
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Garnish with toasted almonds, almond brittle chips, and fresh strawberry slices. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1280.7kcal
- % Daily Value *
- Total Fat 98.1g151%
- Saturated Fat 38.6g194%
- Cholesterol 1742.4mg581%
- Sodium 97617.4mg4068%
- Total Carbohydrate 77.2g26%
- Dietary Fiber 3.8g16%
- Sugars 71.7g
- Protein 33.4g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
