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 Banana Foster Ice Cream Pies

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Age : 50
Registration date : 2008-09-25

Banana Foster Ice Cream Pies Empty
PostSubject: Banana Foster Ice Cream Pies   Banana Foster Ice Cream Pies EmptyFebruary 17th 2010, 7:56 am

4 Tablespoon Butter; cut into cubes
1/2 Cup Brown sugar
1/2 Teaspoon Ground cinnamon
4 Ripe bananas; peeled and cut lengthwise into halves
1/4 Cup Banana liqueur
1/2 Cup Myers Rum
1 Quart Cream
8 Egg yolks
12 Tart shells of graham cracker crust; (3-inch)
3/4 Cup Caramel sauce
4 Egg whites
1/4 Cup Sugar

In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon.
Add the bananas and baste them with the syrup for 2 minutes. Pull the saute
pan off the burner. Carefully add the banana liqueur and rum. Place the pan
back on the stove and shake the pan a couple of times. The pan should flame,
if not, ignite the pan with a match. Shake the pan back and forth until the
flame dies, basting the bananas continuously. Remove from the heat and cool
completely. In a food processor, fitted with a metal blade, add the banana
mixture and puree until smooth. In another saucepan, add the cream. Bring
the liquid to a gentle boil. Whisk the egg yolks together.

Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a
steady stream, slowly add the egg mixture to the hot cream mixture. Continue
to cook for 4 minutes, stirring occasionally. Remove from the heat and cool
completely. Whisk the banana mixture into the cream mixture. Mix thoroughly
and cool completely. Add the banana/cream mixture to the electric ice cream
machine. Process according to manufactures directions. Place a tablespoon of
the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream
over the caramel sauce, filling each tart shell completely. Place the tarts
in the freezer until frozen, about 1 hour. In the bowl of an electric mixer,
fitted with a wire whip, whip the egg whites until soft peaks form. Add the
sugar and continue to beat to stiff peaks. Remove the tarts from the freezer
and spread the meringue over ice cream. Place the tarts on a baking sheet
and place in the oven. Bake until the meringue is golden brown, about 4 to 5
minutes. Remove from the oven and serve.

Yield: 12 servings

A hungry stomach seldoms scorns plain food.
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