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Eleven Madison Park’s Chocolate-Covered Banana-Crème Fraîche Ice-Cream Bar

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Hi,

I hope you are doing well today.

Today I have an excellent 5 star dessert recipe for you that comes from Eleven Madison Park in New York City, but first I would like to share some easy weekend dinner ideas from our recipe forums.

Butterfly Shrimp Parmesan

Zippy Orange Chicken & Rice

Mushroom Beef Over Pasta

Find these recipes and many more our Recipe Exchange Forum:

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Now for the 5 star secret recipe…

You can’t find an ice cream bar like this in the frozen food isle.  This gourmet ice cream bar is made with bananas, Crème fraîche and is covered in rich chocolate and macadamia nuts.

Enjoy!

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New 5 Star Secret Recipe
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Eleven Madison Park’s Chocolate-Covered Banana-Crème Fraîche Ice-Cream Bar

Ingredients

Ice cream bars:
2 cups milk
1 cup cream
1 vanilla bean, split and seeds scraped
1 cup sugar
5 egg yolks
1 very ripe banana, mashed
1 tablespoon crème de banane liqueur
1/4 cup crème fraîche

Chocolate-macadamia glaze:
1/2 cup macadamia nuts
12 ounces semisweet chocolate
1 ounces unsweetened chocolate
3 tablespoons canola oil

Instructions:

Ice cream:
Bring the milk, cream, vanilla bean, and half of the sugar to a boil in a saucepan.

Meanwhile, whisk together the yolks and the remaining sugar in a bowl. Gradually stir the hot cream mixture into the egg yolks, 1/3 cup at a time, to heat the yolks without cooking them. When one third of the cream mixture has been added, pour that mixture into the remaining hot cream, whisking constantly, off the heat, until thickened slightly.

Strain the hot custard through a fine sieve, transfer to a cool, clean container, and set over ice. When it’s cold, stir in the banana, crème de banane, and crème fraîche.

Transfer to an ice-cream machine, and process according to directions.

Spray an 8-inch square cake pan lightly with Pam. Line the pan with plastic wrap (the Pam will help the plastic adhere to the inside of the pan instead of the ice cream).

Spread the soft ice cream into the pan evenly. Freeze overnight or until solid. Prepare glaze and assemble.

Chocolate-macadamia glaze:

Preheat the oven to 350 degrees. Toast the macadamia nuts on a sheet pan in the oven until they are golden and fragrant, about 10 minutes. Let cool, and chop. Melt the chocolates together in a bowl set over simmering water. When they’re fully melted, stir in the canola oil and the macadamia nuts. (May be prepared up to one week ahead.)

Assembly:

Remove the ice cream from the freezer, and gently lift the plastic wrap to unmold the ice cream. Quickly cut nine 2 1/2-inch squares, set on a pan covered with plastic wrap, and return to the freezer. If the glaze has cooled, heat it gently over a water bath or in the microwave until it’s warm and fluid but not hot.

Dunk one square of ice cream into the bowl of glaze to completely coat. Using a spatula or fork, gently remove the square, set on a plastic-wrap-lined pan, and repeat with the rest of the bars. Immediately return them to the freezer, and chill for 1 hour before serving.

Makes 9 Servings

Source: New York Magazine – Chef Nicole Kaplan

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Until Next Time… Be Well!

Kind Regards,

Ron

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Famous Dave’s Grilled Peaches with Vanilla Bean Ice Cream

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Hi,

I hope you are doing well.

I wanted to share with you an amazing dessert that I made at home last night.  This dessert combines fresh grilled peaches with vanilla bean ice cream.

Have you ever grilled fruit before?  It is no different than grilling a piece of meat.  If you do not have a grill, you can use a grill pan on your stove.

I love to order this dish at Famous Dave’s but with how easy it is to prepare, I make it at home whenever peaches are on sale.

Enjoy!

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New Secret Recipe
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Famous Dave’s Grilled Peaches with Vanilla Bean Ice Cream

1/4 cup Balsamic vinegar
3 tablespoons clover honey
6 ripe peaches; cut in half with pit removed

Vanilla bean Ice Cream (1 generous scoop per dessert)
Caramel sauce
Fresh mint leaf

Mix vinegar and honey in medium bowl, add peach halves, toss to coat.

On medium heat, grill peaches for 4-6 minutes or until soft – baste with excess sauce as you grill.

Serve warm over vanilla bean ice cream, drizzle with caramel sauce and garnish with a fresh mint leaf.

Serves 6.

Source: Famous Dave’s

Until Next Time… Be Well!

Kind Regards,

Ron

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