Banana Split

To make this banana split recipe, start by preparing all the ingredients for the vanilla ice cream.

Vanilla ice cream: Split the vanilla pod in half...

...and scrape out the seeds with the tip of a knife.

Pour the milk into a saucepan and add the vanilla seeds...

...as well as the halved pod.

Add half of the caster sugar to the milk, and bring it all to a boil.

Pour the egg yolks and the remaining sugar into a mixing bowl.

Blanch the two together with a whisk until you no longer hear the sound of the sugar rubbing against the bowl.

When the milk starts boiling...

...pour it over the mixture while whisking constantly.

Then pour this mix back into the saucepan used to boil the milk and cook 'à la nappe' (until it coats the spoon), stirring continuously with a silicone spatula in 8-shaped motions on the bottom of the pan to prevent premature coagulation of the eggs. The temperature should gradually rise to 82°C. It's recommended to use an electronic probe thermometer to monitor the temperature.

Gradually, the custard will thicken slightly until it coats the back of the spatula. To check, run your finger along the spatula—the line should remain visible.

Once cooked, strain the custard through a fine sieve into a cold mixing bowl.

Press well with the silicone spatula to push through all the vanilla seeds.

Stir occasionally with the spatula until the custard has fully cooled.

Once the vanilla custard is cool, cover with plastic wrap (touching the surface) and refrigerate for at least 12 hours.

After chilling, remove the plastic wrap.

Pour the custard into a ice cream churner.

Position the paddle...

...and close the lid. Churn for at least 40-45 minutes until the ice cream has formed.

At the end of churning, your vanilla ice cream is ready.

Transfer to a container and place in the freezer.

Strawberry sorbet: Prepare all ingredients.

Weigh the glucose syrup directly in a saucepan due to its viscosity. You can warm it slightly in the microwave or handle it with damp fingers to keep it from sticking.

Add the water...

...and 90% of the caster sugar. Bring to a boil.

Mix the remaining caster sugar with the ice cream stabilizer.

Once the syrup is boiling...

...add the sugar/stabilizer mixture while whisking to avoid lumps.

Bring to a boil and maintain it for 2-3 minutes until the sugar has fully dissolved. This activates the stabilizer.

Place the strawberry purée in a mixing bowl and add the hot or cold syrup—it doesn't matter. Mix well with the whisk.

Cover the bowl with plastic wrap and refrigerate for at least 12 hours.

After chilling, pour the strawberry mixture into the ice cream maker.

Close the lid.

Churn for 30-45 minutes until the sorbet is ready.

Transfer the sorbet into a container and freeze until needed.

Chocolate ice cream: Prepare all ingredients.

Split the vanilla pod in half...

...and scrape out the seeds with the tip of a knife.

Pour the milk into a saucepan and add the seeds and pod.

Bring the milk to a boil.

Pour the egg yolks and 90% of the caster sugar into a mixing bowl.

Combine the remaining 10% of sugar with the ice cream stabilizer.

Blanch the egg yolks and sugar with a whisk until smooth.

When the milk boils...

...pour it over the egg yolk mixture while mixing with the whisk.

Pour everything back into the saucepan...

...and cook 'à la nappe' (until it coats the spoon) over medium heat, stirring constantly with a spatula in 8-shaped motions, just like before.

At the beginning of cooking, add the stabilizer and sugar mixture, stirring with the spatula.

Continue cooking until you get a custard. The temperature should reach 82°C.

Strain the custard through a fine sieve over a mixing bowl where you've already placed the dark chocolate.

Whisk vigorously to melt the chocolate with the heat of the custard.

You should obtain a smooth, homogeneous chocolate base for your ice cream.

Cover this preparation in direct contact with cling film...

...and refrigerate for at least 12 hours.

After chilling, remove the plastic wrap and pour into an ice cream maker.

Close the lid and churn for 35-45 minutes...

...until the chocolate ice cream is ready.

Transfer the chocolate ice cream to a container...

...cover with plastic wrap in direct contact with the surface, and freeze.

Chocolate sauce: Pour the milk into a saucepan and heat.

When the milk gets to a boil...

...pour it over the dark chocolate pistoles placed in a mixing bowl. Let sit for 1 minute to melt.

Then whisk...

...until the sauce is smooth and homogeneous.

You now have a dark chocolate sauce that should be smooth and with a ribbon-like consistency. If necessary, mix briefly with a hand blender. Avoid incorporating air bubbles.

Whipped cream: Pour the very cold whipping cream into the bowl of a stand mixer. Add powdered vanilla and caster sugar. Start whipping with the whisk attachment.

The cream will thicken and increase in volume.

Continue whipping until you get a firm whipped cream suitable for piping.

Take a piping bag and fit it with a fluted nozzle Ø 1.1cm.

Twist the bottom of the bag around the tip...

...and tuck the remaining part of the bag into the tip to seal it. This prevents cream from leaking out when held vertically.

Fill the piping bag with the whipped cream. Keep refrigerated until use.

Toasted sliced almonds: Toast the almonds by placing them in a bowl and microwaving on high for 2 to 3 minutes.

After the first round, they'll begin to brown. Stir gently with your fingers or a spatula (they'll be hot), then microwave again for another 2 to 3 minutes.

Remove and stir with a silicone spatula. Microwave again if needed...

...until golden and evenly toasted. Let cool at room temperature.

Assembly: Slice the bananas in half lengthwise. Place two halves on each plate.

Continue plating with one scoop each of vanilla ice cream, strawberry sorbet, and chocolate ice cream, arranged side by side along the banana.

Reheat the chocolate sauce until fluid and transfer to a piping bag. Snip a small hole at the tip and drizzle the sauce over the plate in a decorative pattern.

Finishing: Add a few fresh raspberries here and there.

Pipe swirls of whipped cream—use as much as you like.

Finish by sprinkling with toasted sliced almonds...

...and coarsely chopped pistachios. Your banana split should be served immediately before it starts melting. Enjoy!