with a touch of piña colada, Calvados, and a boost of serious chocolate memorable sauce
1/4 cup heavy cream
4 1/2 ounces dark chocolate, chopped
1 teaspoon banana liqueur
6 large egg yolks
Scant 1/2 cup sugar
1 1/4 cups heavy cream
3 ripe bananas, sliced
2 tablespoons piña colada mix (or substitute 2
tablespoons cream of coconut)
8 strawberries, hulled and lightly mashed with the back
of a wooden spoon
2 tablespoons Calvados
- Line a loaf pan with 2 pieces of plastic wrap (1 piece in each direction) so that plastic wrap hangs over all 4 sides of the pan. Place the pan in the freezer to chill while you prepare the ganache and ice cream.
- Make the ganache. Bring the cream to a simmer and pour over the chocolate in a heatproof bowl. Add the liqueur. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth. Pour the chocolate into the prepared loaf pan, spreading evenly along the bottom. Return the pan to the freezer.
- Make the ice cream. In a large heatproof mixing bowl set over simmering water (a bain-marie), whisk together the eggs and sugar. Whisk continuously so the eggs don’t have a chance to scramble, until the mixture turns pale yellow and doubles in volume, about 5 minutes. It should resemble thick yellow cake batter. Remove from the heat and keep whisking until cool.
- In the bowl of a standing mixer fitted with a whisk attachment, whip the cream until firm peaks form. Loosen the yolk mixture with a dollop of the whipped cream, then fold in the remaining cream. Divide the ice cream base evenly between 2 bowls.
- In a small bowl, combine the banana slices and piña colada mix, mashing lightly together to blend the flavors. Do the same with the strawberries and Calvados in a separate bowl.
- Gently fold the banana mixture into one bowl of the ice cream base, then pour into the bottom of the loaf pan. Gently fold the strawberry mixture into the remaining ice cream base and pour on top of the banana layer. Fold the plastic wrap flaps over the top of the ice cream. Freeze overnight.
- Let the ice cream soften at room temperature for several minutes before serving. Invert onto a serving platter then slice.
Quantity: 8 servings