Banoffee Pie Ice Cream with Banana Chip Praline and Hot Caramel Sauce


I had a lovely coffee catch up with a dear friend the other day who was sharing with me some of the menus from restaurants she had visited on her recent travels (weird foodie fun!). She made a remark about a restaurant she had visited having Banoffee Pie on the dessert menu, and was slightly aghast at how un-cool that is - clearly that was not the time to mention that I had a freezer full of my newly invented Banoffee Pie Ice Cream! You see the thing is it, I know it is totally retro and a little bit naff, but there is something about that caramel/banana/cream/biscuity base combination that is a total winner. Here I have put them all together as one - although you can still taste the individual flavours. It all started because of that 1-ingredient banana ice cream craze that is all over Pinterest and the internet...I had tasted the result, and whilst miraculous in its simplicity, was really quite earnest. So I got to thinking how to make it a bit more naughty and a lot more delicious, and this is what happened....Banoffee Pie Ice Cream with Banana Chip Praline and Hot Caramel Sauce

Ice Cream:
4 bananas, sliced and frozen over-night
1 395g tin caramel sweetened condensed milk or dulce de leche
150 ml thickened cream or whipped heavy cream
125g bought Krispie (plain sweet) biscuits, very roughly smashed with a 
rolling pin

Ice Cream - whizz the frozen bananas in a food processor with the caramel sweetened condensed milk or dulce de leche until smooth. Fold in the cream and broken biscuits and re-freeze for 6 hours or over night. That is it! This makes about 800ml of ice cream, but the quantity can easily be doubled.

1/2 cup dried banana chips
1/2 cup nuts of your choice - almonds, macadamias or walnuts would 
all be good
3/4 cup sugar
2 tbsp water

Caramel Sauce:
1 cup caster sugar
4 tbsp water
300ml cream
(makes about 1 1/2 cups)

Praline - line a baking tray with baking paper then heat the sugar and water together in a medium size, heavy based saucepan. Cook over medium heat without stirring, until the sugar has dissolved and caramelised, turning a rich golden colour. The amount of time varies but can be more than 5 minutes. Keep an eagle eye on the caramel so that you don't miss the magical point between golden and rich, and black and bitter. As soon as you have a golden amber liquid tip in the banana chips and nuts and coat in caramel. Quickly pour onto the baking paper and leave to set. Caution: do not put your fingers any where near the caramel, it is viciously hot! Once praline is cold you can whizz it in a blender or smash it into chunks with the end of a rolling pin - up to you whether you like your praline chunky or fine!

Caramel sauce - prepare yourself, it's a little bit scary! Heat caster sugar and water together in a pan over a medium heat until the mixture has crystallized, then turned a light golden color. Remove from the heat and microwave cream for about 1 minute or so until almost boiling - it must be very hot - not tepid. In amounts of about 1/4 cup at a time whisk hot cream into hot caramel sugar - it will froth up madly in a freaky way, but just whisk hard and keep adding in small amounts until it is all incorporated...worth the effort! Sauce can be plopped on cold or heated gently in the microwave for hot pouring sauce.

Ice cream can be served as-is or smothered in hot caramel sauce and sprinkled with banana-nut praline! This would be an obvious choice for making ice-cream sandwiches, especially if you left the crushed biscuits out of the mix.

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