The Ultimate From-Scratch Banana Split

Overview

This video guides viewers through creating the ultimate from-scratch banana split, starting with its historical origins in Latrobe, Pennsylvania. Expert chefs demonstrate how to craft homemade ice cream, classic sauces, and perfect toppings, emphasizing precision and quality ingredients.

Ingredients

• whole milk
• heavy cream
• sugar
• egg yolks
• whole split vanilla bean
• purée from best berries
• high-quality Dutch-processed cocoa powder
• 1 cup heavy cream (for hot fudge)
• 1/2 cup sugar (for hot fudge)
• 4 ounces good, unsweetened chocolate
• 1 cup finely diced fruit (pineapple and/or strawberry)
• 1/4 cup sugar (for fruit toppings)
• walnuts
• cold heavy cream (for whipped cream)
• powdered sugar
• vanilla (for whipped cream)
• banana

Instructions

1. Heat whole milk, heavy cream, sugar, and egg yolks slow and steady in a heavy-bottomed pot to 180°F (82°C) until it coats the back of a spoon.
2. Chill the custard completely, preferably overnight.
3. Split the chilled base into thirds; for vanilla, use a whole split vanilla bean; for strawberry, use a purée from the best berries; for chocolate, use high-quality Dutch-processed cocoa powder.
4. Churn each ice cream flavor.
5. For hot fudge, boil 1 cup heavy cream with 1/2 cup sugar. Kill the heat and whisk in 4 ounces of unsweetened chocolate until smooth. Keep warm around 120°F (50°C).
6. For fruit toppings, combine 1 cup finely diced fruit with 1/4 cup sugar. Gently bring the mixture to a simmer, holding it around 195°F (90°C).
7. Toast walnuts on a pan in a 350°F (175°C) oven for about six minutes.
8. Whisk cold heavy cream with powdered sugar and vanilla for three minutes until soft peaks form.
9. Chill a 20-centimeter glass boat.
10. Split a banana lengthwise and lay it in the chilled boat.
11. Place one scoop of vanilla, chocolate, and strawberry ice cream right between the banana halves.
12. Apply toppings.

In this video

• A real banana split starts with a custard base heated slow and steady to 180°F (82°C) until it coats the back of a spoon.
• Chilling the custard completely, preferably overnight, ages it and provides a smoother final ice cream texture.
• For vanilla ice cream, a whole split vanilla bean is used; for strawberry, a purée of the best berries; and for chocolate, high-quality Dutch-processed cocoa powder.
• Homemade hot fudge is made by boiling 1 cup of heavy cream with 1/2 cup of sugar, then whisking in 4 ounces of unsweetened chocolate.
• Hot fudge should be kept warm, around 120°F (50°C), for the perfect pouring consistency.
• Fruit toppings for pineapple and strawberry are prepared by gently simmering 1 cup of finely diced fruit with 1/4 cup of sugar at 195°F (90°C).
• Walnuts for the topping should be toasted on a pan in a 350°F (175°C) oven for about six minutes.
• Whipped cream is made by whisking cold heavy cream with powdered sugar and vanilla for three minutes until soft peaks form.
• The serving dish, a classic 20-centimeter glass boat, must be well-chilled to prevent premature melting of the ice cream.
• For traditional assembly, place one scoop each of vanilla, chocolate, and strawberry ice cream between the lengthwise-split banana halves before applying toppings.

Frequently asked questions

How do you make the ice cream base for a banana split?

Heat whole milk, heavy cream, sugar, and egg yolks slowly in a heavy-bottomed pot to 180°F (82°C) until the mixture coats the back of a spoon, being careful not to scramble the eggs.

What is the secret to smooth homemade ice cream?

For the finest flavor and smoother texture, the custard base must be chilled completely, preferably overnight, as this process ages the base before churning.

How do you make homemade hot fudge for a banana split?

Boil one cup of heavy cream with a half-cup of sugar. Once bubbling, remove from heat and whisk in four ounces of good, unsweetened chocolate until it's smooth, keeping it warm around 120°F (50°C).

What is the best way to make fruit toppings for a banana split?

Combine one cup of finely diced fruit with a quarter-cup of sugar. Gently bring the mixture to a simmer, holding it around 195°F (90°C) to soften the fruit and dissolve the sugar.

What is the correct way to assemble a classic banana split?

Lay a lengthwise-split banana in a well-chilled 20-centimeter glass boat. Place one scoop of vanilla, chocolate, and strawberry ice cream between the banana halves, then apply your toppings.