Banana Beignets, Pineapple Carpaccio, Vanilla Bean Ice Cream

Total Time: 2 hrs 35 mins Preparation Time: 1 hr Cook Time: 1 hr 35 mins

Ingredients

• Servings: 8
• 2 fresh vanilla beans
• 2 cups milk
• 2 cups heavy cream
• 12 egg yolks
• 1 cup sugar
• 1 cup granulated sugar
• 1 cup water
• vanilla bean
• 1 fresh pineapple
• 1/2 cup light brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 2 large eggs
• vegetable oil
• 4 bananas, peeled, & sliced lengthwise & quartered
• 1/4 cup sugar
• 2 teaspoons ground cinnamon

Recipe

• 1 to make vanilla ice cream:.
• 2 split the vanilla bean pods lengthwise and scrape out all the seeds. in a large saucepan, combine the milk and cream, add the seeds and pods, and bring to a slow boil over medium heat.
• 3 in a large bowl, using an electric mixer on high speed, beat the egg yolks and sugar until light and fluffy, about 2-3 minutes.
• 4 pour in 1/2 the boiling milk mixture and combine; adding in other 1/2 after combined. pour into pan and cook, stirring, over medium heat until thick enough to coat the back of a spoon.
• 5 remove from heat and immediately strain into another bowl. place over a second large bowl filled with ice and let cool completely, stirring every 30 minutes. when cool, freeze in an ice cream maker according to the mfg's directions.
• 6 to make vanilla bean simple syrup:.
• 7 bring sugar, leftover vanilla bean pods and water to a boil in small saucepan. when sugar is dissolved, remove from heat. remove vanilla bean pods. cool syrup to room temperature.
• 8 to make pineapple carpaccio:.
• 9 cut off the top of the pineapple and following the shape of the fruit, slice off the skin with a serrated knife, making sure to remove all the eyes. slice the fruit into the thinnest possible rings.
• 10 place each slice on a sheet of plastic wrap, brush with the syrup, rub the brown sugar over the surface, and top with a second sheet of plastic wrap. repeat with remaining slices, transfer to a rimmed baking sheet, and refrigerate overnight.
• 11 to make banana beignets:.
• 12 in a medium bowl, combine the flour, salt, sugar and baking powder. add eggs and 1 cup water; whisk until a smooth paste forms. refrigerate at least 1 hour.
• 13 in a small bowl, combine the sugar and cinnamon; set aside.
• 14 in a deep fryer, heat the oil to 350ºf. working in batches, dip the bananas in the chilled batter and coat completely. slip them into the oil and fry for about 2 minutes or until golden brown.
• 15 transfer to paper towels to drain. dust with cinnamon-sugar mixture.
• 16 to assemble the dish:.
• 17 arrange equal portions of the carpaccio in an overlapping circle on a dessert plate. lay two pieces of fried banana in the center, and top with one large scoop of vanilla ice cream. drizzle with vanilla bean syrup.