---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CARAMEL BANANA CHOCOLATE CHIP ICE CREAM * PAR
  Categories: Desserts, Chocolate
       Yield: 8 servings
  
 ------------------KAREN PHILLIPS CBTX40A------------------
   1 1/4 lb Medium bananas; unpeeled
       2 c  Half-and-half
   1 1/2 c  Granulated sugar
       6    Egg yolks
     1/8 ts Lemon juice
       1 c  Semisweet chocolate chips
       2 c  Heavy cream
  
   EQUIPMENT: Measuring cup, measuring spoons, 2
   stainless steel bowls (1 large), slotted spoon, film
   wrap, 2 1/2-qt saucepan, whisk, electric mixer with
   paddle, rubber spatula, instant-read test thermometer,
   ice-cream freezer, 2-qt plastic container with lid
   
   Peel the bananas. Using a slotted spoon, smash them to
   a rough-textured consistency in a stainless steel
   bowl. Cover with film wrap and set aside.
   
   Place 1/2 cup of sugar and the lemon juice in a 2
   1/2-qt saucepan. Stir with a whisk to combine (the
   sugar will resemble moist sand). Caramelize the sugar
   for 5 to 6 minutes over medium-high heat, stirring
   constantly with a whisk to break up any lumps (the
   sugar will first turn clear as it liquefies, then
   light brown as it caramelizes). Reduce the heat to
   medium.
   
   Carefully and slowly pour the heavy cream, then the
   half-and-half into the caramelized sugar (the mixture
   will steam and boil rapidly as the cream is added).
   Add 1/2 cup of sugar and whisk to dissolve. Bring to a
   boil, about 5 minutes.
   
   Continued >>>
  
 -----

Plain Text Version of This Recipe for Printing or Saving