Provided by: Chef Chika Tillman
2 cups milk
6 oz 66% chocolate
1/2 teaspoon cornstarch
1 teaspoon water
Banana Ice Cream
1 cup milk
1 cup heavy cream
4 oz sugar
4 egg yolk
1 ripe banana
1 tablespoon honey
1/4 lb butter
1 3/4 oz confectioners sugar
1 1/4 oz pecan ground in food processor
1/4 teaspoon vanilla extract
1/4 lb all purpose flour
1/8 teaspoon baking powder
1 tablespoon brown sugar
Heat milk in a pot. Right before the milk boils, turn off heat. Add chocolate and stir until melted. In a separate bowl, mix cornstarch and water. Add mixture to pot. Turn heat back on to low. Stir until soup is slightly thickened. Strain into a new pot through a fine strainer.
Banana Ice Cream
Heat milk, cream, and sugar in a pot. Bring to a boil. In a separate bowl, whisk egg yolks. Slowly add hot milk mixture to the yolks, stirring constantly. Strain the egg-milk mixture into a new bowl, which has been set in an ice bath, to cool.
Chop banana. In a non-stick pan, sauté banana and honey over medium heat until slightly caramelized. Transfer banana to a bowl to cool down.
Add egg-milk mixture to banana then blend in a blender until banana gets smooth.
Freeze mixture in an ice cream maker.
Preheat oven to 300. Cream butter and sugar, add ground pecans and vanilla.
In a separate bowl, sift flour, baking powder, and salt. Add flour mixture to butter mixture.
Mix flour and butter until the dough just comes together. Roll out dough to a 1/8-inch thickness and refrigerate.
Cut out dough into desired shape and bake on a baking sheet at 300 degrees until slightly browned on the edge.
Dice banana. Mix with brown sugar.
Warm soup (but do not boil!). Ladle soup into a bowl. Place banana raft in center of soup. Scoop ice cream then place on banana raft. Place wafer on ice cream and serve.