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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 .5 liters milk |
about 18 ounces cream |
7 vanilla beans (indonesian), seeds scraped |
about 8 1/2 ounces sugar |
8 ounces glucose (atomized/powder) |
about 4 1/2 ounces milk powder |
about 1/4 ounce stabilizer (cremodan ice cream) |
3 eggs |
about 3 1/2 ounces egg yolks |
about 1 3/4 ounce trimoline |
7 ounces white chocolate |
7 ounces butter |
about 3 1/2 ounces feullantine |
about 18 ounces banana |
7 ounces maple syrup |
about 1/8 ounce curry powder |
Directions:
1. Vanilla ice cream:
2. In a medium saucepan combine milk with cream, scraped vanilla beans, sugar, glucose; and milk powder. Bring to a boil, add stabilizer mixed with small part of sugar and bring to a boil. Combine the eggs and trimoline. Remove the milk mixture from the heat and add a little to the eggs to temper. Return the egg mixture to the saucepan and stir to mix well. Strain and let rest refrigerated for 24 hours before using. Process in an ice cream machine and pipe into dariole molds.
3. Feuillantine:
4. Melt chocolate and butter in microwave; add feuillantine and spread on parchment paper. Cut with ring cutter to dariole dimension.
5. Bananas:
6. Slice bananas and seal in a vacuum bag with syrup and curry powder.
7. Assembly and Plating:
8. Invert ice cream onto feuillantine disks. Place ice cream cake on the plates and cover each with 2 tablespoons of the bananas.
9. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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