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Recipe

Emeril's Classic Banana Split

  • Yield: 8 servings

Ingredients

  • 8 large bananas
  • 1 1/2 cups macerated strawberries
  • 2 cups whipped sweetened cream
  • 1 cup roasted peanuts, crushed
  • 8 sprigs fresh mint
  • VANILLA BEAN ICE CREAM:
  • 4 cups half-and-half
  • 1 cup granulated sugar
  • 1/2 vanilla bean, split in half and scraped
  • 6 egg yolks
  • CHOCOLATE ICE CREAM:
  • 1/2 pound semisweet chocolate, chopped
  • 4 cups half-and-half
  • 1 cup granulated sugar
  • 6 egg yolks egg yolks
  • 4 ounces milk chocolate, finely chopped
  • 4 ounces white chocolate, finely chopped
  • FRESH STRAWBERRY ICE CREAM:
  • 1 quart fresh strawberries, washed, stemmed and quartered
  • 1 1/2 cups granulated sugar
  • 4 cups half-and-half
  • 1 cup granulated sugar
  • 1/2 vanilla bean, split in half and scraped
  • 6 egg yolks
  • CARAMEL SAUCE:
  • 2 cups granulated sugar
  • 1/2 cup water
  • 2 cups heavy cream
  • 1/2 cup roasted pecans, finely chopped
  • CHOCOLATE SAUCE:
  • 3/4 cup half-and-half
  • 1 tablespoon unsalted butter
  • 1/2 pound semisweet chocolate chips
  • 1/4 teaspoon pure vanilla extract

Directions

  • Peel each banana and split in half, lengthwise and place each banana in shallow serving bowls. For each serving, place a scoop of each ice cream over the sliced banana. Drizzle each scoop of ice cream with one of the three different sauce. Garnish with strawberries, a dollop of whipped cream, sprinkle of the nuts and a sprig of fresh mint. Serve immediately.     VANILLA BEAN ICE CREAM: In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according to the ice cream machines instructions.   Yield: about 1 quart ice cream   CHOCOLATE ICE CREAM: Fill half of saucepan with water, place over medium heat and bring to a simmer. Place the chocolate in a small stainless mixing bowl. Place over the saucepan and melt until smooth, stirring occasionally. In a saucepan, over medium heat, combine the half-and-half and sugar.   Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth.   Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the melted chocolate. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Stir in the chocolate pieces.   Process the mixture according the ice cream machines instructions.   Yield: about 1 quart of ice cream   FRESH STRAWBERRY ICE CREAM: In a food processor or blender, combine the strawberries and 1/2 cup of the sugar. Process until smooth. In a saucepan, over medium heat, combine the half-and-half and sugar. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Remove from the heat and stir in the strawberries. Whisk until smooth. Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.   Yield: about 1 1/2 quarts ice cream   CARAMEL SAUCE: In a heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Stir in the cream, return the saucepan to the high heat, and boil until it regains the consistency of a thick syrup, about 2 minutes.   Remove from the heat and cool completely. Stir in the pecans. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using.   Yield: 1 1/2 cups   CHOCOLATE SAUCE: Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.   Yield: about 1 1/2 cups