Whip up something special for any occasion with Chocolate (Sterling Epicure, 2014). Celebrated pastry chef and author Elisabeth Johansson offers 90 sinfully extravagant chocolate treats that will leave a lasting impression. The following Milk Chocolate-Banana Popsicles recipe is excerpted from “Ice Cream & Chocolate.”
Milk Chocolate-Banana Popsicles Recipe
• 2/3 cup whipping cream
• 3/4 cup milk
• 3 large egg yolks
• 1/4 cup granulated sugar
• 2 1/2 ounces milk chocolate
• 1 small ripe banana
• Ice cream molds
• Popsicle sticks
• 1/2 cup hazelnuts
• 3 1/2 ounces dark chocolate (56 to 64 percent)
1. Bring the cream and milk to a boil in a stainless steel pot. Whisk the egg yolks and sugar together in a bowl until light and foamy. While whisking, pour the warm cream into the eggs in a slow, thin stream. Pour the mixture back into the saucepan and place back on the stove. Warm gently while vigorously whisking until it reaches 185 degrees or until it begins to thicken.
2 Pour the mixture in a bowl. Chop the milk chocolate and stir into the warm cream mixture. Stir until all the chocolate has melted. Puree the banana using a hand mixer and then stir it into the ice cream mixture. Let cool. Run the mixture through an ice cream machine according to manufacturer’s instructions, and then fill a disposable piping bag with the ice cream. Fill the chambers of a 6-portion Popsicle mold. Place in the freezer for a few hours. Remove and insert the Popsicle sticks just as the ice cream has begun to harden. Let stand in the freezer overnight so that the Popsicles loosen a little from the molds.
3. Toast the hazelnuts in a dry frying pan. Pour them out onto a kitchen towel and rub off the thin skins. Chop the nuts into small bits and set aside.
4. Rinse the mold with lukewarm water to loosen the Popsicles. Place the unmolded Popsicles on a tray lined with wax paper. Place back in the freezer. Chop the dipping chocolate and melt. Remove the Popsicles and dip the tops first in the chocolate and then in the nuts.
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Reprinted with permission from Chocolate published in 2014 by Sterling Epicure. © 2012 by Elisabeth Johansson. Photography by Stefan Wettainen.