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1
Stir sugar and 6 T water in heavy large saucepan over medium-low heat until sugar dissolves.
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2
Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down the sides of pan with pastry brush dipped into water and swirling pan.
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3
Remove from heat.
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4
Immediately add 1 1/2 cups water and cream (mixture will bubble vigorously).
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5
Return mixture to medium heat and stir until caramel bits melt and mixture is smooth.
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6
pour into large bowl.
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7
Refrigerated caramel mixture until cold, about 4 hours.
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8
Puree bananas and lemon juice in batches in processor.
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9
Add puree to caramel mixture and whisk until smooth.
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10
Transfer mixture to ice cream maker and process according to manufacturer's instructions.
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11
Tranfer to container, cover and freeze until firm, about 2 hours.
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12
(can be made 3 days ahead.
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13
Keep frozen.
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14
).
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15
Spoon ice cream into 8 bowls.
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16
Drizzle with Chocolate-Espresso Sauce.
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17
Top with strawberries and serve.
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18
Chocolate Espresso Sauce:.
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19
Bring water, cream, sugar and espresso powder to simmer in heavy medium saucepan, stirring occasionally.
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20
Reduce heat to low.
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21
Add chocolate and butter and whisk until melted and smooth.
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22
(Can be prepared 1 day ahead.
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23
Cover and refrigerate.
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24
Before serving, rewarm over low heat, stirring frequently.
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25
).
