The fight cards have been set, and the battles are about to begin. In just two short weeks, February 11th, I'll begin to host the third season of Battle of the Chefs. This season we'll have some additional Top Chef representation, as Jennifer Biesty takes on Dominic Creen of Luce. Two chefs whose food I'm dying to taste!! Kicking off the season we'll have chef Hoss Zare up against Jack Falstaff's Jonothan Leiva. Hoss took home a spotted pig award last week at the San Francisco Eat & Drink awards. I wonder if he'll be able to make it 2 for 2???
The anticipation of the battles has me reminiscing about my own culinary competitions; sharp knives, sliced fingers, pot slinging, and fiery tempers. Ahhh...yes, good times! So, in honor of the Battle of the Chefs, I'm posting my roasted banana creme fraiche ice cream recipe. For those of you who missed Food Network Challenge Ice Cream Clash, this was the base for my 1st place winning Chocolate Monkey Sundae. Enjoy!!
Banana Creme Fraiche Ice Cream
6 very ripe bananas
1 vanilla bean
4 oz. butter
4 oz. dark brown sugar
Preheat your oven to 400. In a half hotel pan combine all of the ingredients and roast the bananas for 45 minutes. Cool and puree.
3c. milk
1 1/4 c. sugar
12 yolks
1qt. 1c. heavy cream
2c. creme fraiche
pureed bananas
In a small pot combine the milk and sugar. Bring to a boil and temper in your yolks. Cook to nape. Pass the mixture through a chinois or any fine mesh strainer. Whisk in the creme fraich, cream and pureed bananas. Place the mixture into an ice cream machine and freeze.
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