Brazilian Banana And White Chocolate Ice Cream Torte Recipes

BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE

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.

UNFORGETABLE BRAZILIAN ICE CREAM

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!!!!!