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1
Chocolate Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa.
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2
Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
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3
Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmering water.
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4
When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended.
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5
The sauce is best if left to ripen for a full day before serving.
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6
Store in a sealed container.
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7
This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer.
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8
Vanilla Ice Cream: Split the vanilla bean lengthwise.
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9
Scrape out the seeds.
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10
Put the seeds, pod halves, milk, heavy cream, and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan.
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11
Bring just to the simmering point over low heat (it will wriggle in the pot).
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12
In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks, and vanilla extract in a large bowl and whisk until just blended.
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13
While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up.
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14
Return everything to the saucepan and cook while stirring with a wooden spoon.
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15
Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch.
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16
The custard is done when it has thickened slightly and can evenly coat the back of the spoon.
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17
Do not let it come to a boil.
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18
Strain the custard through a fine sieve.
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19
Press out all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice.
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20
Let cool, stirring occasionally.
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21
Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions.
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22
Put the finished ice cream in a storage container and freeze until firm.
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23
Make sure the fudge sauce has been in the refrigerator for at least 2 hours to thicken.
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24
If the ice cream is very hard, let it soften in the refrigerator for 20 to 30 minutes.
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25
Shmoosh and spread the fudge sauce in ribbons through the ice cream.
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26
Take care not to let the sauce blend into the ice cream.
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27
Refreeze until hard.
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28
Chocolate Wafer Crust: Coat a 9-inch pie pan with 2 teaspoons of the butter.
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29
In a food processor, chop the chocolate wafers into fine crumbs.
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30
Transfer to a small bowl and mix in the rest of the melted butter.
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31
Pat the mixture over the bottom and sides of the pan.
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32
Freeze for at least 30 minutes.
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33
Chocolate-Dipped Frozen Banana Bonbons: Melt the chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water.
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34
Pierce each banana chunk with a fork.
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35
Dunk first into chocolate to coat, then into the peanuts or coconut.
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36
Set on waxed paper-lined cookie sheet, and freeze for 2 hours or overnight.
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37
For maximum flavor, let sit at room temperature for 10 minutes before serving.
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38
Fill the crust with the vanilla fudge ice cream, top with bonbons and serve.
