Electrolux #splits: Split from Tradition

Perfectly decadent summer treat

Many of you regular readers may have noticed the nifty badges to the right.  That’s right, Vampire Gran is  now a Foodbuzz Featured Publisher. Yay!  That said, I am joining with other Foodbuzz publishers in helping to raise money for OCRF, Ovarian Cancer Research Fund.  Foodbuzz has teamed with Electrolux and actress Kelly Ripa to raise money for OCRF.  For more information about this important cause, please go to Kelly Confidential, 

Foodbuzz has a little something they like to call Top 9 Takeover.  They ask all of us Featured Publishers to construct a post around a theme, then for one day only, all Top 9 posts reflect that theme.  Sounds pretty straight forward. 

How am I contributing to OCRF, you may wonder?  Well, here’s something pretty cool.  For every Banana Split posted by a Featured Publisher created by July 16th, Foodbuzz will contribute $50.00 to OCRF.  So, by tempting you all with my wicked goodness, I am helping ovarian cancer research.  My ovaries would probably thank me, if I had any! 

I opted for using zero fat sorbet instead of traditional ice cream

Katie and I have been eating so healthy these days that the thought of a traditional Banana Split kinda gave me nightmares.  Since I am a total newbie to Foodbuzz and I really, really wanted to participate in this challenge, I decided to make my entry a more healthy version of the soda fountain staple.   My banana split is a  Tropical Treat.  Tropical, Raspberry and Mango sorbets with layers of banana and a fresh pineapple, mango, peach salsa.  I topped it off with a not-so-healthy swirl of coconut whipped cream, toasted almonds and a beautiful Bing cherry! 

The only thing with fat in it, Coconut Whipped Cream. Oh, yeah!

 Here’s how I made the fruit salsa: 

Start with a sweet, fresh pineapple

I actually had the produce guy at Safeway cut a couple pineapples to try before I purchased one.  A lot of people don’t know that you can do this, ya know.  Trust me, I work in a grocery store.  They would rather have you try before you buy so they have a happy customer. 

Chop the pineapple up as fine or as chunky as you like

The produce man picked out a great mango for me. 

Perfectly sweet and juicy mango. Yum!

Remove the pit and peel and start chopping. 

Chop the same as the pineapple

I also bought a decent peach.  I really love summer fruit. 

summertime = peaches

Combine the fruit and chill

I added a little honey to make it a wee bit more saucy and a pinch sweeter.  

Slice a banana and whip some cream

After you whip and sweeten your heavy cream, fold in a couple handfulls of sweetened, shredded coconut.  I used a large pastry tip to pipe my cream on top of  my banana split, but you could also use a spoon. 

You will not miss the ice cream or sugary sauces, trust me

I put a few slices of banana in first because I want that last bite to contain banana.  Next I added a scoop of tropical sorbet.  Top with fruit salsa and a few more banana slices.  Scoop of raspberry sorbet, more salsa and banana.  Mango sorbet, salsa and banana.  Top with coconut whipped cream, toasted almond slices and a cherry on top.  Viola!  A banana split that won’t split your pants. 

I can't help it, I just want you to keep looking at it

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Chocolate Banana Toasted Hazelnut Ice Cream

I had surgery on Tuesday.  I am not telling you this to illicit any sympathy from my readers.  No, it’s just the prelude to this next recipe.  Anyway, in preparation for said surgery, I made sure to lay into my pantry the necessary ingredients for my comfort food.  Cheddar cheese, bread, butter, dill pickles, tomato soup, crackers, etc.  I really looked forward to my meal of grilled cheese and dill pickle sandwich with tomato soup and crackers.  For me, this is the ultimate recovery food I crave.

I also made a special treat that may well become my new comfort food.  Home made chocolate banana ice cream with toasted hazelnuts.  So rich and decadent.   We had to eat a little the night before the surgery, just to make sure it had healing abilities, ya know?

When I was being prepped for the surgery, I found myself babbling to the nurse about this ice cream.  I know I saw her salivating in my mind. 

You know when you come out of the anesthetic and start talking nonsense?  Not me, I started telling the recovery nurse all about the ice cream that I was going to eat.  I described it to her in great detail.  How I made it.  All about my Kitchen Aid ice cream attachment.  Oh, she got her ice cream lesson for the day.

Later that evening, Katie scooped up that frozen delight and topped it with perfectly sliced banana and toasted hazelnuts.  We enjoyed that recovery treat, cuddled up on the couch, watching a silly movie and I started to feel much better.  It was either the ice cream or all those pain meds……….

Best recovery food ever!

 

CHOCOLATE BANANA TOASTED HAZELNUT ICE CREAM

1 1/4 cups whole milk

1 tsp vanilla

2/3 cup finely chopped bittersweet chocolate (75% cocoa solids)

4 egg yolks

1/2 cup sugar

1 cup whipping cream

2 ripe bananas

1/2 cup toasted hazelnuts

Put the milk and vanilla in a saucepan and bring to a boil.  Remove from heat and add chopped chocolate.  Let sit for 10 minutes to allow chocolate to melt and then stir until mixed.

Beat egg yolks with sugar until light and fluffy.  Pour chocolate mixture over the eggs and pour combined mixture back into the pan.  Stir over gentle heat until the mixture is thick enough to coat the back of a spoon.  Allow to cool.

Once cooled, pour into food processor or blender along with cut up banana.  Blend until smooth.  Refrigerate until cold.

Lightly whip cream and stir into chilled chocolate banana mixture.  Place in ice cream maker and churn until thick and frosty.  Add chopped toasted hazelnuts the final few minutes of churning.  Put in container and freeze for at least two hours.  Allow to sit out for about 10 minutes before serving.