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1
Combine the heavy cream, sugar, and vanilla beans together in a saucepan and bring to a boil.
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2
Temper in the egg yolks and whip over medium heat until slightly thick.
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3
Remove from heat and strain through a chinois.
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4
Chill over iced water until cold.
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5
Freeze in an ice cream machine according to the manufacture's instructions.
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6
Store in freezer until needed.
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7
For the Kona coffee ice cream: use the same recipe as the vanilla ice cream.
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8
Replace the vanilla bean with the Kona coffee and water infusion and freeze in ice cream machine.
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9
Freeze until ready to use.
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10
For the macadamia nut ice cream: replace the vanilla bean with the macadamia nut paste and diced macadamia nuts.
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11
Freeze in ice cream machine and freeze until ready to use.
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12
Vanilla bean caramel sauce: combine the sugar, lemon juice and vanilla bean in a saucepan.
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13
Caramelize over medium heat until golden brown.
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14
Slowly stir in the heavy cream and then the butter.
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15
Remove from heat and cool to room temperature.
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16
For the chocolate sauce: combine the heavy cream and milk in a saucepan and bring to a boil.
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17
Remove from heat and carefully add in the chocolate.
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18
Using a whip stir until completely smooth.
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19
Set aside and cool to room temperature.
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20
To make the berry sauce: combine the preserves and the water and mix well.
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21
Store in the refrigerator until ready to use.
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22
Honey pahoehoe: line a half sheet pan with heavy duty parchment paper, then spray the entire pan with spray grease.
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23
Combine the sugar, honey, corn syrup, and water together in a saucepan and caramelize until golden brown.
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24
Remove saucepan from heat and quickly stir in the baking soda.
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25
Pour the bubbling mass onto the greased pan and cool until firm.
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26
Store in airtight container.
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27
Cinnamon Caramelized Bananas: place the butter in a medium saute pan and turn the heat to medium.
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28
Slice the bananas in half lengthwise and then in half widthwise to create 4 long flat pieces.
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29
Repeat with the remaining bananas.
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30
Combine the sugar and cinnamon together.
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31
Saute the bananas until lightly browned, then sprinkle with the cinnamon sugar and cook for a few more seconds.
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32
Remove the bananas from the saute pan and place in the refrigerator.
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33
Red Lava Sugar Cage: place the isomalt into a clean saucepan and melt completely.
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34
Remove the sugar from the heat and add a few drops of orange food coloring, then add a few drops of red food coloring until a rich red is achieved.
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35
Allow the sugar to cool slightly.
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36
Then, in a stainless steel bowl, sprayed with grease, gently create a mesh-like effect in the bowl with the red sugar, by using a small spatula to drizzle the melted sugar in a criss-cross pattern.
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37
Allow the sugar to cool completely, then gently remove the cage from the bowl and store in an air-tight container.
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38
Repeat this process 3 or 4 times.
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39
To assemble, use 12-inch soup plates.
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40
Place 1 scoop of each ice cream in the center of each plate.
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41
Lay 1 slice of banana in the space where each scoop of ice cream touches each other.
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42
Use 3 apple-bananas per plate.
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43
Place 2 small pieces of the Honey Pahoehoe in the center of the ice cream scoops.
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44
Place the red lava sugar cage over the entire banana split.
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45
Serve the sauces individually in small goosenecks.
