Banana cream pie

Bananas, maple syrup and curry powder together? You've got to try it once.
  • For the ice cream
  • 1.5 liters milk
  • 500g cream
  • 7 vanilla pods (Indonesian), seeds scraped
  • About 260g granulated sugar
  • 250g glucose (atomized/powder)
  • 140g milk powder
  • About 10g stabilizer (cremodan ice cream)
  • 3 eggs
  • About 100g egg yolks
  • About 50g trimoline
  • For the feuillantine
  • 200g white chocolate
  • 200g butter
  • About 100g feuillantine
  • For the banana
  • About 500g banana
  • 200ml maple syrup
  • About 5g curry powder
1) To make the vanilla ice cream: In a medium saucepan combine milk with cream, scraped vanilla pods, sugar, glucose; and milk powder. Bring to a boil, add stabilizer mixed with small part of sugar and bring to a boil. Combine the eggs and trimoline. Remove the milk mixture from the heat and add a little to the eggs to temper. Return the egg mixture to the saucepan and stir to mix well. Strain and let rest refrigerated for 24 hours before using. Process in an ice cream machine and pipe into dariole molds.

2) To make the feuillantine: Melt chocolate and butter in microwave; add feuillantine and spread on parchment paper. Cut with ring cutter to dariole dimension.

3) Slice bananas and seal in a vacuum bag with syrup and curry powder.

4) Invert ice cream onto feuillantine disks. Place ice cream "cake" on the plates and cover each with 2 tablespoons of the bananas.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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