Grilled Bananas with
Chocolate and Homemade Ice Cream  Created for Imperial Sugar by Chef Eddy Van Damme
Our friends Olivia and John love to grill and the other day when we were visiting, John wanted to know if we could do a quick dessert on the grill. Since Olivia always has bananas in house along with some chocolate chips and brown sugar, it took us no time to have delicious dessert. One of the things I particularly like is a warm served dessert and grilled bananas with chocolate, served straight from the grill with cold ice cream is just amazing.
For this dessert you can choose ripe and nearly ripe bananas. Overripe will not work that well, reserve those for homemade banana bread. Since I love the combination of bananas and strawberries I would suggest you serve these as well. Making homemade ice cream is not complicated and very delicious; the ice cream base can be made the day before your party and churned right before serving!
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Lay the bananas on their side and cut thru the skin, make certain not to cut thru to the other side. |
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Fit dark chocolate chips or pieces of a chocolate bar in the banana. Sprinkle with brown sugar and if desired a light sprinkle of cinnamon. |
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In a grill preheated on medium bake until the bananas are brown, about 7-9 minutes. Remove from grill and place on a plate, serve with ice cream and strawberries. |
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Homemade Vanilla Ice Cream
Yield: 5 Cups
2 Cups of Milk
2 Cups of Whipping cream
1 Vanilla bean
¾ Cup + 2 Tablespoons of Imperial® or Dixie Crystals® Extra Fine Granulated Sugar
5 Egg yolks |
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Pour milk and cream in a saucepan. Cut the vanilla bean lengthwise in half and scrape the seeds out of the pod and add in the milk. Place the scraped bean also in the milk and bring to a boil. |
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In a bowl whisk the yolks vigorously until pale in color and thick. Add the sugar and whisk rapidly until smooth. |
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Add one fourth of the boiled milk and whisk well. |
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Set the heat for the milk mixture on low and add the yolk mixture. Constantly stir the mixture until the mixture starts to slightly thicken (Coats the back of a spoon) and the thermometer reaches 183°F. Do not heat above 185°F or curdling will take place. |
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Pour in bowl and set in another bowl containing ice to quickly chill. For optimum texture It is best to “mature” the ice cream mixture overnight in the refrigerator. Alternately chill until very cold before churning. |
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Pour the very cold ice cream mixture into the ice cream machine and churn according to the ice cream machine manufactures instructions. |
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After ice cream machine finish churning, scoop the ice cream and serve! |
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