Best Brazilian Banana And White Chocolate Ice Cream Torte Recipe Epicuriouscom Recipes

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UNFORGETABLE BRAZILIAN ICE CREAM



Unforgetable Brazilian ice cream image

the recipe has been passes from family to family,as a treasure,there´s almost an obligation to teach it right or be banned forever from the cookies society!!!!It´s smooth,it´s sweet,it´s creamy,it´s superb:dare,make it soon...and tell me later!!

Provided by Gisele de Paola @cooklandiaries

Categories     Ice Cream & Ices

Number Of Ingredients 9

1 can(s) condensed milk
1 cup(s) low fat milk
3 large egg yolks
1 pinch(es) vanilla powder
1 cup(s) confectioners' sugar
1 can(s) cream milk
3 large beated egg whites
1 cup(s) of plain milk
2 tablespoon(s) of chocolate powder

Steps:

  • First,separate the yolks and egg whites.Put the egg yolks in a bowl,beat them with a fork and seive the hard parts off.
  • Using a sioux pan,mix softly the yolks,the condensed milk and the milk itself.Add the vanilla powder. Go along soft heat,mixing gently until the mixture is creamy and plain.Set aside in order to cool.
  • Using a mixer,make the white eggs turn into snow picks,add the sugar and then the skim milk.
  • In a pan,put 1 glass of milk,2 spoons of chocolate powder and wait until it starts to boil.
  • Get a baking sheet with a whole in the middle,the ones used for pudims,and pour the liquid chocolate mixture.Mix the 2 parts prepared before until it´s one soft and plain cream and drop over the liquid sauce.
  • Cover the sheet with specific frezzer plastic or even tin foil,and put in the freezer for at least 3 hours or up to the mixture gets hard enough.
  • At least 15 minutes before serving,take it out from the freezer and drop the sheet upside down over a beautiful dessert plate which must be a little deep in order to help the serving and the keeping.Remember that´s ice cream and it melts...
  • If the day is cold , take the dessert beforehand,at least 30 minutes,and check the process of its melting in order to serve at the right time.The liquid chocolate sauce becomes a thick sauce,but if you prefer you can simply add ready chocolate sauce at the moment of serving.
  • Be prepared for the smiles and congrats!!!!!

WHITE CHOCOLATE ICE CREAM



White Chocolate Ice Cream image

Sometimes I'm afraid to admit that I love white chocolate. Purists argue, "It's not real chocolate." Although that may technically be true, who cares? (French fries aren't "real chocolate" either...yet they're pretty darn good.) So I don't compare it to dark chocolate, since it's a whole other ballgame. White chocolate's creamy-smooth, delicate cocoa butter flavor is perfect when melted and stirred into ice cream, and the result makes a truly outstanding dessert when topped with Sour Cherries in Syrup (page 185). And I've yet to come across any chocolate cake that couldn't be improved by a scoop of white chocolate ice cream melting seductively alongside.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 6

8 ounces (230 g) white chocolate, finely chopped
1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Pinch of salt
5 large egg yolks
2 cups (500 ml) heavy cream

Steps:

  • Put the chocolate pieces in a large bowl and set a mesh strainer over the top.
  • Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream. Stir until cool over an ice bath.
  • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
  • Make White Chocolate-Cherry Ice Cream by folding very well-drained and coarsely chopped Sour Cherries in Syrup (page 185) or Candied Cherries (page 215) into the just-churned ice cream.
  • For Black and White Chocolate Ice Cream, layer one recipe of Fudge Ripple (page 210), Dark Chocolate Truffles (page 211), or Stracciatella (page 210) into the just-churned ice cream.

WHITE CHOCOLATE ICE CREAM



White Chocolate Ice Cream image

This very rich ice cream, with the lush mouthfeel of white chocolate, may be one of my sweetest recipes. Try serving it with ripe peaches and a drizzle of tarragon oil or basil oil (see page 187). You should be aware that this ice cream can take a long time to freeze in a home ice cream maker, and that it will need to cure in the freezer overnight before serving.

Yield makes about 1 quart

Number Of Ingredients 4

12 ounces (340g) white chocolate (preferably Valrhona), finely chopped
3 cups (720g) whole milk
3/4 cup (150g) sugar
3 large eggs

Steps:

  • Set up an ice bath in a large bowl. Put the chocolate in a medium bowl.
  • Put the milk and 1/4 cup of the sugar in a saucepan. Bring to a simmer over medium heat.
  • Whisk the eggs with the remaining 1/2 cup sugar in a medium bowl. When the milk is simmering, slowly whisk about 1 cup into the eggs for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the eggs into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature.
  • Strain over the chocolate and leave for about 1 minute. Then mix thoroughly with an immersion blender. Set into the ice bath and chill completely, stirring often.
  • Freeze in an ice cream maker, then transfer to a plastic container and freeze overnight before serving.

BANANA CHOCOLATE TART



Banana Chocolate Tart image

Categories     Chocolate     Fruit     Dessert     Bake     Christmas     Valentine's Day     Banana     Fall     Winter     Gourmet

Yield Serves 8

Number Of Ingredients 9

1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, cut into pieces
1/3 cup plus 1 1/2 tablespoons sugar
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup heavy cream
1 1/2 tablespoons dark rum
6 firm-ripe bananas
1/4 cup apricot preserves

Steps:

  • Preheat oven to 350°F.
  • Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.
  • Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.

HAVLAH ICE CREAM TORTE



Havlah Ice Cream Torte image

Provided by Renee Werbin

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Frozen Dessert     Bon Appétit     Atlanta     Georgia     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 10 servings

Number Of Ingredients 5

30 chocolate wafer cookies (about 2/3 of 9-ounce package), broken
3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (packed) golden brown sugar
3 cups coarsely crumbled vanilla-flavor halvah (about 12 ounces)
3 pints (6 cups) vanilla ice cream, softened slightly

Steps:

  • Preheat oven to 375°F. Blend cookies, butter and sugar in processor until cookies are finely ground. Add 1 1/2 cups halvah and blend in, using on/off turns. Sprinkle 1 1/4 cups crumb mixture over bottom of 9-inch-diameter glass pie dish. Press remaining crumb mixture firmly over bottom and halfway up sides of 9-inch-diameter springform pan. Bake until crumb mixture in pie dish and crust in pan begin to puff, about 10 minutes. Cool crumb mixture and crust completely.
  • Spread 1 1/2 pints ice cream evenly on cooled crust in springform pan. Sprinkle with 1 cup crumbled halvah. Spread remaining ice cream over. Break up crumb mixture from pie dish. Sprinkle evenly over ice cream; press to adhere for top crust. Sprinkle with remaining 1/2 cup crumbled halvah. Cover; freeze torte until firm, at least 3 hours and up to 5 days.

BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE



Brazilian Banana and White Chocolate Ice Cream Torte image

Categories     Milk/Cream     Food Processor     Chocolate     Fruit     Dessert     Bake     Freeze/Chill     Frozen Dessert     Strawberry     Banana     Almond     Walnut     Bon Appétit

Yield Serves 12

Number Of Ingredients 19

Crust
3 cups walnuts (about 12 ounces)
1 cup whole almonds
1/3 cup firmly packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, melted, cooled
Ice Cream
3 cups whipping cream
1 cup half and half
3/4 cup sugar
4 large egg yolks
8 ounces imported white chocolate (such as Lindt), chopped
1 1/2 pounds very ripe bananas
3 tablespoons fresh lemon juice
Sauce
3/4 cup whipping cream
1/4 cup light corn syrup
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 large ripe bananas, peeled, cut on diagonal into 1/4-inch-wide slices
15 small strawberries with stems

Steps:

  • For crust:
  • Preheat oven to 350°F. 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.

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