Ginger Ice Cream with Maple Rum Bananas and Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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At fenix restaurant in The Argyle hotel in Los Angeles, chef Ken Frank layers the ice cream with spice cake, then tops it with the rum-spiked bananas. Ingredients:
2 cups milk (do not use low-fat or nonfat) |
2 cups whipping cream |
1/2 cup chopped fresh ginger |
8 large egg yolks |
3/4 cup sugar |
1 cup pure maple syrup |
1/4 cup dark rum |
5 bananas, sliced |
chopped pecans |
Directions:
1. For Ice Cream: Bring first 3 ingredients to simmer in medium saucepan. Cover; let steep 20 minutes. Bring to simmer again. Strain into medium bowl.
2. Whisk yolks and sugar in large bowl until pale yellow, about 3 minutes. Gradually whisk in milk mixture. Return mixture to same saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain custard into clean bowl. Chill about 2 hours.
3. Process custard in ice cream maker. Transfer to covered container and freeze until firm. (Can be made 2 days ahead.)
4. For Bananas: Stir syrup and rum in heavy large skillet over medium heat. Add bananas and heat through.
5. Spoon ice cream into bowls. Top with bananas, sauce and nuts and serve.
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