Dulce De Leche & Banana Ice Cream
When it comes to aphrodisiacs, lovers around the world have filled a table with romantic treats to entice their lover in the name of passion. There are many standard aphrodisiacs out there that can be eaten on there own. You might want to enjoy bananas, chocolate or oysters all on their own.
However, if you want a special dessert that will bring your lover to their knees, you can make one that is said to be filled with aphrodisiacs that will speak the language of your love in an even more delicious way than they have ever tasted.
This particular scrumptious dessert comes courtesy of Pastry Chef Jason Licker of The Peninsula Hotel in New York City, and has been adapted by Star Chefs.
3 pints milk
Dulce de Leche Layer Filling
Chocolate Layer Filling
For Ice Cream: In large pot, heat milk, heavy cream, five-spice powder, half of sugar, and glucose powder. In a small bowl, mix remaining sugar with stabilizer and add to milk mixture once hot. Beat egg yolks in a medium bowl. Add about a cupful of hot milk mixture to eggs, stirring constantly to temper yolks. Add tempered yolks to pot. Add milk powder and cook mixture to 150°F, stirring to make sure not to burn the mixture. Strain mixture through a fine chinois. Refrigerate overnight. Blend in bananas and process mixture in ice cream maker according to manufacturer's instructions. Freeze until served.
For Dulce De Leche Filling: Place can of sweetened condensed milk in large pot. Cover entire can with water and boil for 2-1/2 hours, replenishing water to keep can covered constantly. Flip can over half-way through cooking time. Carefully drain the water and let cool. Refrigerate until service.
For Tart Dough: Beat sugar and butter together in electric mixer until fluffy, about 3 minutes. Add eggs and yolks gradually. Sift together flour, cocoa powder and salt, then add to mixer and combine thoroughly to form dough. Gather dough into ball; flatten into disk and refrigerate for at least a half hour.