Bananoffee cake and macadamia caramel ice cream (Promidinner Jungle Camp dessert Kathy Karrenbauer)

Name: Bananoffee cake and macadamia caramel ice cream (Promidinner Jungle Camp dessert Kathy Karrenbauer)
Cook time: 5 h
Total time: 5 h
Yield: 12
Ingredients: 2 can(s) sweetened condensed milk (á 400 g); 1 Vanilla pod; 650 g Whipped cream; 250 ml Milk; 1 pinch Salt; 3 Egg yolk (size M); 150 g Sugar; 125 g Butter; 150 g Wholemeal butter biscuits; 3 TSP ground ginger; 2 Bananas; 1 TABLESPOON Lemon juice; 200 g Macadamia nut kernels, roasted and salted; 1 TEASPOON Cocoa powder; 7-10 Tbsp Banana slices; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 12

2 can(s) sweetened condensed milk (á 400 g)
1 Vanilla pod
650 g Whipped cream
250 ml Milk
1 pinch Salt
3 Egg yolk (size M)
150 g Sugar
125 g Butter
150 g Wholemeal butter biscuits
3 TSP ground ginger
2 Bananas
1 TABLESPOON Lemon juice
200 g Macadamia nut kernels, roasted and salted
1 TEASPOON Cocoa powder
7-10 Tbsp Banana slices
7-10 Tbsp Oil

Directions

1
Place unopened condensed milk cans in a pot and cover with water. Let 1 can boil for 2 hours, the other 3 hours. Always make sure that the cans are covered with water. Let the can, which boils for 2 hours, cool down, the other can only about 15 minutes.
2
For the ice cream, carve the vanilla pod and scrape out the pulp. Put 350 g cream, milk, salt, vanilla pod and vanilla pulp in a pot, bring to the boil and remove from the heat. Beat egg yolks and 50 g sugar until frothy. Remove vanilla pod from the hot cream mixture. Stir the cream into the egg. Whip over a hot water bath until thick and creamy (remove to a rose). Cool in a cold water bath while stirring. Place in freezer and stir vigorously every 10 minutes
3
For the tart, melt butter and let it cool down a little. Finely crumble the biscuits, mix with 100 g sugar and ginger. Add butter and mix well. Grease a tart tin (22 cm Ø). Pour the crumb mixture into the tin, except for 1 tbsp. Press a flat bottom, pressing the rim up. Chill for about 30 minutes.
4
Open the still warm tin, spread toffee mixture on the floor and smooth it down. Peel and slice the bananas, mix with lemon juice and spread on the tart. Chill for about 1 hour
5
Chop nuts. Open the second tin and pour toffee mixture into a bowl, stir until smooth. When the ice cream mixture is half-frozen, fold in the nuts and toffee mixture. Freeze for about 1 hour
6
Whip 300 g cream until stiff, spread on the tart. Sprinkle remaining crumbs on top. Dust with cocoa and decorate with banana slices. Serve with ice cream
7
Waiting time 1 hour