Ingredients: |
Ingredients: For the Butter Pecan Ice Cream:
½ cup chopped pecans
1 tablespoon salted butter
1½ cups half and half
¾ cup light brown sugar, packed
2 large eggs, lightly beaten
½ cup heavy cream
1 teaspoon pure vanilla extract
For the Cake:
1¼ teaspoons baking powder
¼ teaspoon kosher salt
6½ tablespoons unbleached all-purpose flour
6 tablespoons plus 2 teaspoons cornmeal
3½ tablespoons unsalted butter, chilled and cut in small pieces
½ cup granulated sugar
2 extra-large eggs
3 extra-large egg yolks
Softened butter for greasing the pans
Non-stick cooking spray
For the Banana's Foster:
4 bananas
1 tablespoon fresh lemon juice
½ cup light brown sugar, firmly packed
¼ cup salted butter
Dash of cinnamon
⅓ cup light rum
Fresh Whipped Cream, (see recipe), for serving
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Directions: |
Directions:1). For the Butter Pecan Ice Cream, in a small skillet, toast the pecans in butter for 5 to 6 minutes or until lightly browned. Remove from the heat and cool. Put the eggs in the bowl of an electric mixer and beat for 30 seconds on medium-high speed. Leave the eggs in the bowl until needed.
2). In a heavy saucepan, heat the half-and-half to 175ºF on a deep-fry or candy thermometer. Add the brown sugar and stir until dissolved. Remove from the heat. Turn the mixer with the eggs on to medium speed. With the mixer running, gradually add a ladleful of the hot cream a few tablespoons at a time into the eggs to temper the eggs so they don't curdle. Whisking constantly, gradually add the egg and cream mixture back into the pan with the hot cream whisking constantly. Return to the heat and cook and stir over low heat until the mixture reaches at least 160ºF and coats the back of a metal spoon.
3). Remove from the heat. Cool quickly by placing the pan in a bowl of ice water. Stir for 2 minutes. Stir in the whipping cream and vanilla. Press a piece of plastic wrap onto the surface of custard. Refrigerate for several hours or overnight.
4). Remove the ice cream mixture from the refrigerator. Stir in the toasted pecans. Fill the cylinder of an ice cream freezer and freeze according to the manufacturer's directions. Cover and set the cylinder of ice cream in the freezer to firm up for 2 to 4 hours before serving.
5). For the cake, preheat the oven to 350 degrees and adjust the oven racks to the top and bottom positions. Spray five 4-inch non-stick pie molds with softened butter then spray with non-stick cooking spray.
6). In a dry, large mixing bowl, stir together the baking powder, kosher salt, flour and cornmeal to combine thoroughly, and set aside.
7). Fill the bowl of an electric mixer with warm water and let stand for 2 to 3 minutes. Empty the warm water from the mixing bowl and wipe it dry with a kitchen towel. Place the mixing bowl onto the mixer and fit with the paddle attachment. On low speed, cream the butter. As it starts to soften, increase the speed to medium. Cream the butter until smooth, about 1 to 2 minutes, scraping the sides of the bowl down as needed. Add the granulated sugar and mix until completely combined, about 1 more minute.
8). In a small mixing bowl, whisk together the eggs and the egg yolks. Then add them to the butter mixture in small increments, mixing briefly on medium-low speed to incorporate the eggs between each portion. If the batter begins to separate, it may be necessary to add a few tablespoons of the measured flour mixture before all the eggs have been added. The flour will help bind the mixture together.
9). Reduce the speed of the mixer to low. Add half the flour to the butter mixture, mixing just to incorporate, then add the remaining half and mix just until combined, about 1 minute.
10). Divide the batter equally among the 5 molds using a long-bladed spatula to spread the batter smoothly and evenly to the sides of the molds with a spoon.
11). Place the molds on 1 or 2 baking sheets and bake until lightly springy to the touch and just starting to color and a toothpick inserted into the center of the cakes comes out clean, about 13 to 18 minutes, rotating the baking pans on the racks halfway through the baking period to ensure even baking.
12). Remove the baking sheets from the oven and allow the cakes to cool until they can be handled comfortably, about 5 to 10 minutes. Carefully invert each cake from the molds onto individual dessert plates.
13). Make the Fresh Whipped Cream according to the instructions and refrigerate until needed.
14). For the Bananas Foster, slice the bananas into ½-inch-thick pieces and toss with the lemon juice and set aside. Combine the brown sugar and butter in a large skillet and cook over low heat for 2 minutes, stirring constantly until the sugar melts. Add the bananas and stir gently, cook 1 to 2 minutes or until thoroughly heated. Remove from the heat and sprinkle with cinnamon.
15). To serve, place a scoop of ice cream on each plate next to the cake. Place the rum in a small, long-handled saucepan, and heat just until warm. Do not boil. Remove from the heat. Ignite the rum with a long match and pour the banana mixture over the rum. Let the flames die down and serve immediately over the cake with a dollop of fresh whipped cream. |
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