Banana Split

Ingredients

• 1 banana, split lengthwise in half
• Hide ingredients for 1 scoop Vanilla Ice Cream 1 1 scoop Vanilla Ice Cream (opens in new tab) 1 scoop Vanilla Ice Cream
  • 1 cup heavy cream
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla
  • 1 ½ cups whole milk
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added)
  • ⅛ teaspoon salt
  • 3 large egg yolks
  • 2 cups heavy cream

  Sub-recipe steps

  1. Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 cup heavy cream; ¾ cup sugar; ⅛ teaspoon salt
  2. Pour into a medium bowl and stir in: 2 cups heavy cream; 1 cup whole milk; 2 teaspoons vanilla
  3. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  4. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
  5. Combine in a medium saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar: 1 ½ cups whole milk; ¾ cup sugar; 1 vanilla bean, split lengthwise (seeds scraped into milk and pod added); ⅛ teaspoon salt
  6. Beat together in a medium bowl: 3 large egg yolks
  7. Slowly stir about ½ cup of the hot milk mixture into the beaten egg yolks. Then stir the egg mixture back into the milk. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Strain through a fine-mesh sieve into a medium bowl and stir in: 2 cups heavy cream
  8. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  9. Remove the vanilla bean pod. Pour the mixture into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• Hide ingredients for 1 scoop Chocolate Ice Cream 1 1 scoop Chocolate Ice Cream (opens in new tab) 1 scoop Chocolate Ice Cream
  • ½ cup sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • ¼ cup sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla

  Sub-recipe steps

  1. Whisk together in a medium saucepan: ½ cup sugar; ⅓ cup unsweetened cocoa powder; ¼ teaspoon salt
  2. Gradually whisk in: 2 cups whole milk
  3. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Whisk together in a medium heatproof bowl: 4 large egg yolks; ¼ cup sugar
  4. Slowly pour about half the hot milk mixture into the eggs, whisking constantly. Pour this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a medium bowl. Stir in: 1 cup heavy cream; 1 teaspoon vanilla
  5. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  6. Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, stir in: (3 to 4 ounces semisweet or bittersweet chocolate, chopped, or 1 ½ cups ½-inch cubes Fudgy Brownies, completely cooled)
  7. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• Hide ingredients for 1 scoop Strawberry Ice Cream 1 1 scoop Strawberry Ice Cream (opens in new tab) 1 scoop Strawberry Ice Cream
  • 1 pint strawberries, hulled and sliced
  • ¼ cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • ½ cup whole milk

  Sub-recipe steps

  1. Combine in a food processor: 1 pint strawberries, hulled and sliced; ¼ cup plus 2 tablespoons sugar; 1 teaspoon vanilla
  2. Pulse about 10 times, just until the fruit is crushed. Transfer to a bowl and refrigerate for 1 hour.
  3. Stir in: 1 cup heavy cream; ½ cup whole milk
  4. Stir until the sugar is dissolved, 2 to 3 minutes. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
  5. Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.
• Hide ingredients for 2 tablespoons Chocolate Sauce, Mocha Sauce, or Chocolate Shell 1 2 tablespoons Chocolate Sauce, Mocha Sauce, or Chocolate Shell (opens in new tab) 2 tablespoons Chocolate Sauce, Mocha Sauce, or Chocolate Shell
  • ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter
  • 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
  • 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac

  Sub-recipe steps

  1. Combine in a medium heavy saucepan: ½ cup light cream or ¼ cup heavy cream plus ¼ cup whole milk; 1 tablespoon sugar; 1 tablespoon unsalted butter
  2. Bring to a rolling boil, stirring constantly. Remove from the heat and immediately add: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), milk chocolate, or white chocolate, finely chopped
  3. Let stand for 1 minute, then whisk until smooth. Whisk in: 1 teaspoon vanilla or 1 tablespoon dark rum or Cognac
  4. Serve warm or cold; the sauce will thicken as it cools and take on the consistency of ganache after a day in the fridge. Cover and refrigerate for up to 2 weeks. Reheat over low heat, whisking in a little hot water if the sauce looks oily.
• Hide ingredients for 2 tablespoons Butterscotch Sauce or Salted Caramel Sauce 1 2 tablespoons Butterscotch Sauce or Salted Caramel Sauce (opens in new tab) 2 tablespoons Butterscotch Sauce or Salted Caramel Sauce
  • 1 stick (4 ounces) unsalted butter
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • 1 cup sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla, whiskey, or Scotch
  • ¼ teaspoon salt

  Sub-recipe steps

  1. Cook, stirring, in a medium heavy saucepan over medium heat until the butter is melted and the mixture is combined: 1 stick (4 ounces) unsalted butter; ¼ cup water; 2 tablespoons light corn syrup
  2. Add and stir until dissolved: 1 cup sugar
  3. Increase the heat to medium-high and, without stirring, boil the mixture until it begins to color around the edges, 4 to 8 minutes. Continue to cook, stirring until the mixture turns light brown. Remove from the heat and, standing back, pour in: ½ cup heavy cream
  4. Stir until smooth. If the sauce remains lumpy, stir briefly over low heat. Remove from the heat and stir in: 1 teaspoon vanilla, whiskey, or Scotch; ¼ teaspoon salt
  5. Serve at once, or let cool, then cover and refrigerate for up to 1 month. Reheat in a double boiler.
• Hide ingredients for 2 tablespoons Marshmallow Sauce or Fresh Berry Coulis 1 2 tablespoons Marshmallow Sauce or Fresh Berry Coulis (opens in new tab) 2 tablespoons Marshmallow Sauce or Fresh Berry Coulis
  • ⅓ cup water
  • ⅔ cup sugar
  • 20 large marshmallows
  • 1 teaspoon vanilla
  • 3 tablespoons water
  • ¼ teaspoon cream of tartar
  • 3 large egg whites
  • ⅓ cup sugar

  Sub-recipe steps

  1. Combine in a medium heavy saucepan: ⅓ cup water; ⅔ cup sugar
  2. Stirring, bring to a rolling boil. Remove from the heat and immediately add: 20 large marshmallows
  3. Stir gently until the marshmallows are melted. Stir in: 1 teaspoon vanilla
  4. Cover and set aside. Proceed at once to make a water bath: Heat 1 inch of water in a large skillet over very low heat until it reaches 155° to 160°F and keep at this temperature. Combine in a heatproof bowl or the bowl of a stand mixer, stirring to dissolve the cream of tartar: 3 tablespoons water; ¼ teaspoon cream of tartar
  5. Whisk in thoroughly: 3 large egg whites; ⅓ cup sugar
  6. Set the bowl in the water bath and, whisking frequently, heat the mixture to 140°F. Whisk gently to maintain the mixture between 140° and 155°F for 5 minutes, moving the sauce off and on the heat as needed to maintain the temperature. Remove the bowl from the water bath and beat the egg white mixture on high speed (with the whisk if using a stand mixer) until the bottom of the bowl no longer feels warm, 4 to 8 minutes. Add the marshmallow mixture and beat for 30 seconds more. Use at once, or cool and cover tightly and refrigerate for up to 2 weeks.
• Hide ingredients for Whipped Cream 1 Whipped Cream (opens in new tab) Whipped Cream
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
• (2 tablespoons chopped toasted nuts)
• 2 maraschino cherries