Brazilian Banana And White Chocolate Ice Cream Torte

Recipe Ingredients

		Crust
3 cups	711ml	Walnuts - (abt 12 oz)
1 cup	93g / 3.3oz	Whole almonds
1/3 cup	53g / 1.9oz	Dark brown sugar - (firmly packed)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, cooled
		Ice Cream
3 cups	711ml	Whipping cream
1 cup	237ml	Half-and-half
3/4 cup	148g / 5.2oz	Sugar
4 cups	792g / 27oz	Egg yolks (large)
8 oz	227g	Imported white chocolate - chopped
		= (such as Lindt)
1 1/2 lbs	681g / 24oz	Very ripe bananas
3 tablespoons	45ml	Fresh lemon juice
		Sauce
3/4 cup	177ml	Whipping cream
1/4 cup	82g / 2.9oz	Light corn syrup
8 oz	227g	Bittersweet or semisweet chocolate - chopped
		= (do not use unsweetened)
3		Ripe bananas - peeled, and (large)
		Cut on diagonal into 1/4"-wide slices
15		Strawberries with stems (small)

Recipe Instructions

For Crust: Preheat oven to 350 degrees. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.

For Ice Cream: Bring 1 cup cream, half-and-half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.

Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)

For Sauce: Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)

Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.

This recipe yields 12 servings.

Source:
Bon Appetit, December 1991

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