Happy National Banana Split Day, in honor of our most beloved ice cream desert, I decided to celebrate. Yes, celebrate the way I especially know how to! This holiday got me thinking about chocolate dipped frozen bananas, and how I had trouble eating them cause they were frozen as a rock! I wanted, craved something similar, but easier to consume. You just need some chocolate chips, temper the chocolate, well, you don't have to temper the chocolate, but if you do, it comes out with a beautiful sheen and snap.
1 pound semi-sweet chocolate, chopped or chips, tempered
1 batch single-ingredient ice cream
2-3 past ripe frozen bananas
1/2 cup toasted peanuts, chopped
Brush tempered chocolate on the insides of twelve 2 3/4-inch silicone hemisphere molds.
When the first layer has cooled and hardened, brush another layer. Repeat until there are three or four layers of chocolate.
Let cool and set aside.
[This is when you would make the banana ice cream.]
Mix ice cream and bananas in food processer until smooth.
This next step need to be done right away-
Fill a pastry bag fitted with a plain 1/2-inch piping tip with the banana ice cream. Pipe each mold full of ice cream to the edge (don’t go over, it will look funky when you serve it).
Sprinkle chopped peanuts over the ice cream and gently press the peanuts down into the banana without drowning them.
Place in freezer until the ice cream is completely frozen through. Carefully release the bombes from their molds when ice cream is frozen solid.
To serve, let thaw for 5-10 minutes or until ice cream yields under moderate pressure. Makes 12 bombes.
see more: http://userealbutter.com/2011/01/27/chocolate-banana-bombes-recipe/