-
1
To make the ice cream, place the yolks in a large bowl and whisk until smooth.
-
2
Place the milk, cream, honey and salt in a saucepan and bring just to a boil.
-
3
Remove from heat and slowly whisk the hot liquid into the yolks.
-
4
Whisk in the poppy seeds.
-
5
Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
-
6
To make the tuiles, place the sugar, cocoa and flour in a small bowl and whisk them together.
-
7
Place the chocolate, corn syrup, butter and water in the top of a double boiler set over simmering water and cook, stirring occasionally, until smooth.
-
8
While the butter-and-chocolate mixture is still warm, combine it with the dry ingredients, and stir until smooth.
-
9
Preheat the oven to 300 degrees.
-
10
On a nonstick cookie sheet, drop a little less than a tablespoon of the batter, and use a small spatula to spread it into a circle 3 1/2 inches in diameter.
-
11
Continue until you have 3 cookies formed, leaving at least 1 inch between each.
-
12
Bake until the cookies are bubbly and lacy, 6 to 8 minutes.
-
13
Remove from the oven and cool on the pan for 1 minute.
-
14
Use a spatula to loosen the cookies from the pan and transfer them to a wire rack to cool.
-
15
Continue to form and bake the cookies until you have about 12 good-looking ones.
-
16
Set aside.
-
17
(Once cool, the cookies may be stored in an air-tight container until needed.)
-
18
To make the bananas, place the sugar and water in a heavy saucepan set over medium heat and bring to a boil.
-
19
Continue to cook until the mixture turns a deep amber color.
-
20
Immediately turn off the heat and carefully add the cream.
-
21
(The mixture will sputter.)
-
22
Stir in the butter.
-
23
Transfer mixture to a bowl, and refrigerate until ready to use.
-
24
When ready to serve, preheat the oven to 350 degrees.
-
25
With a sharp knife, cut out a wedge from each banana that runs almost its entire length, and keep the peel attached at one end.
-
26
Remove and discard the flesh portions of each wedge and fill the resulting cavity with the caramel sauce.
-
27
Transfer the bananas to a baking sheet lined with aluminum foil, and bake until very soft, about 20 minutes.
-
28
Transfer the warm bananas to serving plates, and place a tuile on each plate.
-
29
Scoop the ice cream onto the tuile, and garnish with yet another piece of tuile, standing it upright in the ice cream like a flag.
