2 medium bananas, sliced (about 1 1/2 cups)
1/2 cup plus 4 tablespoons sugar, divided
2 teaspoons lemon juice
4 egg yolks
1 1/4 cups heavy whipping cream, divided
1 cup whole milk
1 teaspoon vanilla extract
1/2 cup strawberry preserves
1/2 cup Chocolate Sauce (see recipe below)
1. Place bananas, 2 tablespoons of the sugar and lemon juice in food processor; process until smooth.
2. In small bowl, whisk together egg yolks and 1/2 cup of the cream until blended. In medium saucepan, whisk together remaining 3/4 cup cream, remaining 1/2 cup plus 2 tablespoons sugar and milk.
3. Place saucepan over medium heat; cook 3 to 4 minutes or until sugar is dissolved and mixture begins to simmer, stirring frequently. Pour about one-fourth of the hot liquid into yolk mixture, whisking vigorously. Pour warmed yolk mixture into saucepan, whisking constantly.
4. Cook over medium heat 4 to 5 minutes or until custard thickens enough to coat back of spoon, stirring constantly. (Custard will barely begin to simmer; do not let boil.)
5. Remove from heat; stir in banana mixture and vanilla. Strain through fine strainer. Place piece of plastic wrap directly on surface of custard to prevent skin from forming; refrigerate until very cold, at least 3 hours. Meanwhile, place storage container for custard in freezer for at least 1 hour.
6. Freeze custard in ice cream maker according to manufacturer’s directions until it’s the consistency of soft-serve ice cream.
7. Spoon about one-fourth of the frozen custard into chilled container; top with half of the preserves. Add another one-fourth of the frozen custard; top with half of the chocolate sauce. Repeat layers. With narrow flexible spatula, gently swirl through all layers with one or two circular motions. (Do not overswirl.)
8. Cover and freeze 1 to 2 hours or until cold but still soft. (Or freeze up to 24 hours. Let stand in refrigerator up to 30 minutes before serving to soften.)
6 (3/4-cup) servings
PER SERVING: 535 calories, 29.5 g total fat (17.5 g saturated fat), 5.5 g protein, 66.5 g carbohydrate, 220 mg cholesterol, 60 mg sodium, 2.5 g fiber
This thick, glistening chocolate sauce hardens slightly when it comes into contact with ice cream, making it the perfect sauce for sundaes. It will keep in the refrigerator for at least a week. It’s simple to personalize the sauce by adding your favorite flavoring, such as 1/4 teaspoon mint or almond extract in place of the vanilla or 1 tablespoon instant espresso coffee powder along with the sugar.
1/3 cup light corn syrup
1/4 cup sugar
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
8 oz. bittersweet or semisweet chocolate, chopped
1. In medium saucepan, stir together corn syrup and sugar. Stir in cream. Cook over medium heat 3 to 4 minutes or until sugar is dissolved, stirring constantly.
2. Remove from heat; stir in vanilla. Sprinkle with chocolate; let stand 1 minute. Gently stir until chocolate is melted and sauce is smooth. Cool to room temperature. (Sauce can be made up to 1 week ahead. Cover and refrigerate.)
PER 2 TABLESPOONS: 140 calories, 10 g total fat (6 g saturated fat), 1.5 g protein, 15.5 g carbohydrate, 15 mg cholesterol, 15 mg sodium, 1.5 g fiber