-
1
Preheat oven to 350F.
-
2
Finely chop all nuts with sugar in processor.
-
3
Add butter and blend until well combined.
-
4
Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
-
5
Freeze 10 minutes.
-
6
Bake until light brown, about 20 minutes.
-
7
Cool on rack.
-
8
Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally.
-
9
Whisk yolks in medium bowl.
-
10
Whisk in hot cream mixture.
-
11
Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil.
-
12
Strain into bowl.
-
13
Add white chocolate; whisk until melted.
-
14
Mix in remaining 2 cups cream.
-
15
Chill until cold.
-
16
Peel and slice 1 1/2 pounds bananas.
-
17
Puree bananas with lemon juice in processor.
-
18
Mix puree into custard.
-
19
Transfer custard to ice cream maker and process according to manufacturer's instructions.
-
20
Spoon ice cream into prepared crust; smooth top.
-
21
Cover and freeze overnight.
-
22
(Can be made 1 week ahead; keep frozen.)
-
23
Bring cream and syrup to simmer in medium saucepan.
-
24
Reduce heat to low.
-
25
Add chocolate; whisk until smooth.
-
26
Cool to lukewarm.
-
27
(Can be made 1 day ahead.
-
28
Cover and chill.
-
29
Rewarm over low heat before using; do not boil.)
-
30
Remove pan sides from torte.
-
31
Arrange bananas and strawberries in rows atop ice cream.
-
32
Serve with sauce.
