Miso caramel banana split
Miso caramel banana split
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Ingredients
Method
To make the miso caramel, in a heavy-based pan (not nonstick), melt the sugarover a medium-high heat for 2-5 minutes, without stirring, until it becomes aneven, amber colour. Immediately remove from the heat and whisk in 100ml cream,the butter and miso until very smooth and thickened slightly. Set aside in aheatproof bowl for about 10 minutes to cool completely.
In a large bowl, use an electric hand mixer to whisk the remaining 300ml creamand the condensed milk for 2-3 minutes to medium peaks. Fold through thechopped dates. Pour ½ of this mixture into a 1.5-2 litre freezerproof container.Drizzle over ½ of the cooled caramel sauce. Repeat with the remaining creammixture and caramel sauce. Cover, then freeze for at least 8 hours, until firm.
To serve, halve the banana lengthways and arrange on a plate or in a shallow bowl.Scoop 3 balls of the ice cream and arrange between the banana halves. Warm thechocolate sauce and drizzle it over, dot with the cherries, then scatter with the nuts.
