The Ultimate From-Scratch Banana Split

Overview

This video reveals how to construct the ultimate from-scratch banana split by mastering French custard, fruit maceration, and thermal sugar control. It emphasizes that the ice cream foundation and fresh, bloomed ingredients dictate flavor, and respecting the original architecture is key to recreating this Latrobe original.

Ingredients

• 480 milliliters (2 cups) heavy cream (for custard base)
• 240 milliliters (1 cup) whole milk
• 6 large egg yolks
• 150 grams (3/4 cup) granulated sugar (for custard base)
• 200 grams (7 ounces) fresh, hulled strawberries (for strawberry ice cream)
• 45 grams (1.5 ounces) Dutch-process cocoa powder
• 240 milliliters (1 cup) heavy cream (for hot fudge)
• 50 grams (1.7 ounces) unsalted butter
• 200 grams (7 ounces) finely chopped 70-percent dark chocolate
• 225 grams (8 ounces) fresh pineapple (finely crushed)
• 100 grams (1/2 cup) sugar (for pineapple compote)
• 150 grams (5 ounces) fresh strawberries (sliced, for topping)
• 100 grams (3.5 ounces) roughly chopped walnuts
• 240 milliliters (1 cup) cold heavy cream (for whipped cream)
• 15 grams (1 tablespoon) powdered sugar
• 1 ripe Cavendish banana (with a few brown sugar spots)

Instructions

1. In a heavy saucepan, whisk together 480 ml (2 cups) heavy cream and 240 ml (1 cup) whole milk. Bring to 79°C (175°F).
2. In a separate bowl, whisk 6 large egg yolks with 150 grams (3/4 cup) granulated sugar.
3. Slowly temper the hot cream mixture into the yolks, then return the entire mixture to the stove to create the master custard base.
4. For strawberry ice cream: Macerate 200 grams (7 ounces) fresh, hulled strawberries, blend them into a puree, and fold into a portion of the chilled master custard base before churning.
5. For chocolate ice cream: Bloom 45 grams (1.5 ounces) Dutch-process cocoa powder directly into a portion of the warm custard base while it is still at 82°C (180°F). Chill before churning.
6. For hot fudge: In a saucepan over medium heat, combine 240 ml (1 cup) heavy cream and 50 grams (1.7 ounces) unsalted butter. Heat this to 93°C (200°F), just below a boil.
7. Remove from heat and aggressively whisk in 200 grams (7 ounces) finely chopped 70-percent dark chocolate until glossy.
8. Return hot fudge to low heat and simmer for exactly three minutes to thicken until it coats the back of a spoon flawlessly.
9. For pineapple compote: Finely crush 225 grams (8 ounces) fresh pineapple. Simmer it with 100 grams (1/2 cup) sugar in a small saucepan.
10. Bring pineapple mixture to 104°C (220°F) and let it cook for exactly ten minutes until it thickens into a bright, jammy compote.
11. For strawberry topping: Slice 150 grams (5 ounces) fresh strawberries.
12. For roasted walnuts: Spread 100 grams (3.5 ounces) roughly chopped walnuts on a baking sheet. Roast in a preheated oven at 175°C (350°F) for exactly eight minutes until fragrant. Let them cool completely.
13. For whipped cream: Pour 240 ml (1 cup) cold heavy cream into a chilled metal bowl. Add 15 grams (1 tablespoon) powdered sugar and whip for about three minutes until stiff peaks form.
14. To assemble: Peel a perfectly ripe, yellow Cavendish banana and slice it exactly down the middle lengthwise. Lay the halves against the sides of a chilled glass boat.
15. Place scoops of vanilla, chocolate, and strawberry ice cream in a row down the center.
16. Spoon the warm hot fudge exclusively over the vanilla scoop.
17. Drape the pineapple compote over the chocolate scoop.
18. Spoon the macerated strawberries over the strawberry scoop.

In this video

• The ultimate, zero-shortcut banana split requires mastery of French custard, fruit maceration, and thermal sugar control.
• The banana split was invented in 1904 by David Evans Strickler, a 23-year-old apprentice pharmacist, at Tassel Pharmacy in Latrobe, Pennsylvania.
• Strickler’s banana split cost ten cents, which was double the price of a standard sundae at the time, but became an instant sensation.
• The foundation for the ice cream is a precise custard base made by heating 480 ml (2 cups) heavy cream and 240 ml (1 cup) whole milk to 79°C (175°F).
• Six large egg yolks are whisked with 150 grams (3/4 cup) granulated sugar, then slowly tempered with the hot cream mixture before returning to the stove.
• Dutch-process cocoa powder is bloomed into the warm custard base at 82°C (180°F) to extract deep, roasted notes for chocolate ice cream.
• Proper hot fudge is created by simmering 240 ml (1 cup) heavy cream, 50 grams (1.7 ounces) unsalted butter, and 200 grams (7 ounces) 70-percent dark chocolate for exactly three minutes.
• A bright, jammy pineapple compote is made by simmering 225 grams (8 ounces) finely crushed fresh pineapple with 100 grams (1/2 cup) sugar to 104°C (220°F) for ten minutes.
• Roughly chopped walnuts are roasted in a preheated oven at 175°C (350°F) for exactly eight minutes until fragrant to provide a crucial crunch.
• The final assembly involves laying lengthwise-cut banana halves in a chilled glass boat, arranging scoops, and specifically pairing hot fudge with vanilla, pineapple compote with chocolate, and macerated strawberries with strawberry.

Frequently asked questions

Who invented the banana split and when?

The banana split was invented by David Evans Strickler, a 23-year-old apprentice pharmacist, in 1904 at Tassel Pharmacy in Latrobe, Pennsylvania. He cut a banana lengthwise and charged ten cents for it.

What is the optimal temperature for the ice cream custard base?

The initial cream and milk mixture should reach 79°C (175°F), and the finished master custard base for ice cream should be cooked to exactly 82°C (180°F) for the perfect mouthfeel.

How do you make from-scratch hot fudge?

Combine 240 ml (1 cup) heavy cream and 50 grams (1.7 ounces) unsalted butter, heat to 93°C (200°F). Remove from heat, whisk in 200 grams (7 ounces) finely chopped 70-percent dark chocolate, then simmer on low for exactly three minutes.

What kind of banana is best for a banana split?

A perfectly ripe, yellow Cavendish banana with just a few brown sugar spots is recommended for the ultimate banana split.

What is the correct way to assemble a banana split?

Lay lengthwise-sliced banana halves in a chilled glass boat, place vanilla, chocolate, and strawberry scoops in the center, then spoon warm hot fudge over vanilla, pineapple compote over chocolate, and macerated strawberries over strawberry.