Tastes of Summer (2003)

See Also
Desserts
  Chocolate-Covered Banana–Crème Fraîche Ice-Cream Bar

The Chef
Nicole Kaplan of Eleven Madison Park

Servings
Serves 9

Ingredients
Ice cream bars
2 cups milk
1 cup cream
1 vanilla bean, split and seeds scraped
1 cup sugar
5 egg yolks
1 very ripe banana, mashed
1 tablespoon crème de banane liqueur
1⁄4 cup crème fraîche

Chocolate-macadamia glaze
1⁄2 cup macadamia nuts
12 ounces semisweet chocolate
1 ounces unsweetened chocolate
3 tablespoons canola oil

Cooking Instructions
Ice cream
Bring the milk, cream, vanilla bean, and half of the sugar to a boil in a saucepan. Meanwhile, whisk together the yolks and the remaining sugar in a bowl. Gradually stir the hot cream mixture into the egg yolks, 1⁄3 cup at a time, to heat the yolks without cooking them. When one third of the cream mixture has been added, pour that mixture into the remaining hot cream, whisking constantly, off the heat, until thickened slightly. Strain the hot custard through a fine sieve, transfer to a cool, clean container, and set over ice. When it’s cold, stir in the banana, crème de banane, and crème fraîche. Transfer to an ice-cream machine, and process according to directions.

Spray an 8-inch square cake pan lightly with Pam. Line the pan with plastic wrap (the Pam will help the plastic adhere to the inside of the pan instead of the ice cream). Spread the soft ice cream into the pan evenly. Freeze overnight or until solid. Prepare glaze and assemble.

Chocolate-macadamia glaze
Preheat the oven to 350 degrees. Toast the macadamia nuts on a sheet pan in the oven until they are golden and fragrant, about 10 minutes. Let cool, and chop. Melt the chocolates together in a bowl set over simmering water. When they’re fully melted, stir in the canola oil and the macadamia nuts. (May be prepared up to one week ahead.)

Assembly
Remove the ice cream from the freezer, and gently lift the plastic wrap to unmold the ice cream. Quickly cut nine 2 1⁄2-inch squares, set on a pan covered with plastic wrap, and return to the freezer. If the glaze has cooled, heat it gently over a water bath or in the microwave until it’s warm and fluid but not hot.

Dunk one square of ice cream into the bowl of glaze to completely coat. Using a spatula or fork, gently remove the square, set on a plastic-wrap-lined pan, and repeat with the rest of the bars. Immediately return them to the freezer, and chill for 1 hour before serving.

 

Photograph by Sang An


 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit