Banana Scallops w/ Banana Guacamole, and Chocolate Ice cream

 

8 SERVINGS

Ingredients

CHOCOLATE ICE CREAM:

• 8 ounces 72% bittersweet chocolate, cut into pieces
• 2 cups heavy cream
• 1 cup milk
• 3/4 cup sugar
• 6 large egg yolks

BANANA SCALLOPS:

• 4 ripe bananas cut into 1-inch pieces (to resemble scallops)
• 1/2 cup demerara sugar

BANANA GUACAMOLE:

• 1/2 cup fresh lime juice
• 4 teaspoons fresh ginger juice (finely grate into palm of your hand, then squeeze to extract juice)
• 1/2 cup sugar
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 4 ripe bananas
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 tablespoons chopped fresh tarragon, plus more for garnish

Directions

CHOCOLATE ICE CREAM:

In a medium heat-proof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.
In a large, heavy saucepan, combine the cream, milk, and 1/2 cup of the sugar. Place over medium heat and bring just to boil, stirring occasionally.

Whisk the egg yolks in the large heat-proof bowl with the remaining 1/4 cup sugar until combined and light yellow. Add the melted chocolate and whisk until fully incorporated. Add the hot cream mixture, whisking constantly, then pour the mixture back into the pan and cook, stirring, over medium-low heat until the custard is thick enough to coat the back of a spoon and reaches a temperature of 170 degrees.

Pour the custard through a fine-mesh sieve into a clean, heat-proof bowl. Cool to room temperature, stirring occasionally, then transfer to a container and refrigerate until cold, at least 3 hours (or make the custard the day before and refrigerate overnight). Transfer the custard to an electric ice cream maker and prepare according to the manufacturer's directions. Transfer to an airtight container and freeze.
BANANA SCALLOPS:
Just before you're ready to serve, heat a small nonstick skillet over medium-high heat. Spread the sugar over a plate and press the top and bottom ends of the banana scallops into the sugar to coat. Place the banana scallops in the skillet a few at a time and sear until softened and the sugar coating has caramelized, about 1 minute each side.

BANANA GUACAMOLE:

In a medium saucepan, combine the lime juice, ginger juice, sugar, and red pepper flakes. Place over medium heat, bring to a simmer, and simmer for 10 minutes or until slightly syrupy, stirring constantly and checking that the mixture doesn't boil over.

Place the bananas in a medium bowl and mash them with a potato masher or fork. Stir in the lime-ginger syrup, reserving about 1/4 cup for garnish. Stir in the cilantro, basil, and tarragon.