Top Chef, Season 4, Episode 7
CHOCOLATE ICE CREAM:
In a medium heat-proof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Set aside to cool.
In a large, heavy saucepan, combine the cream, milk, and 1/2 cup of the sugar. Place over medium heat and bring just to boil, stirring occasionally.
Whisk the egg yolks in the large heat-proof bowl with the remaining 1/4 cup sugar until combined and light yellow. Add the melted chocolate and whisk until fully incorporated. Add the hot cream mixture, whisking constantly, then pour the mixture back into the pan and cook, stirring, over medium-low heat until the custard is thick enough to coat the back of a spoon and reaches a temperature of 170 degrees.
Pour the custard through a fine-mesh sieve into a clean, heat-proof bowl. Cool to room temperature, stirring occasionally, then transfer to a container and refrigerate until cold, at least 3 hours (or make the custard the day before and refrigerate overnight). Transfer the custard to an electric ice cream maker and prepare according to the manufacturer's directions. Transfer to an airtight container and freeze.
Just before you're ready to serve, heat a small nonstick skillet over medium-high heat. Spread the sugar over a plate and press the top and bottom ends of the banana scallops into the sugar to coat. Place the banana scallops in the skillet a few at a time and sear until softened and the sugar coating has caramelized, about 1 minute each side.
In a medium saucepan, combine the lime juice, ginger juice, sugar, and red pepper flakes. Place over medium heat, bring to a simmer, and simmer for 10 minutes or until slightly syrupy, stirring constantly and checking that the mixture doesn't boil over.
Place the bananas in a medium bowl and mash them with a potato masher or fork. Stir in the lime-ginger syrup, reserving about 1/4 cup for garnish. Stir in the cilantro, basil, and tarragon.
Spoon the guacamole onto serving plates. Top with the banana scallops and garnish with the herbs. Drizzle with the remaining lime-ginger syrup. Place a scoop of the chocolate ice cream alongside.