3 c Walnuts; (about 12 ounces)
1 c Whole almonds
1/3 c Firmly packed dark brown
1/4 c Unsalted butter; melted,
3 c Whipping cream
1 c Half and half
3/4 c Sugar
4 lg Egg yolks
8 oz Imported white chocolate;
-(such as Lindt),
1 1/2 lb Very ripe bananas
3 tb Fresh lemon juice
3/4 c Whipping cream
1/4 c Light corn syrup
8 oz Bittersweet; (not
3 lg Ripe bananas; peeled, cut on
; diagonal into
15 sm Strawberries with stems
Preheat oven to 350F. Finely chop all nuts with sugar in processor.
Add butter and blend until well combined. Press mixture firmly onto
sides, then bottom of 9-inch-diameter springform pan with 2
3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about
20 minutes. Cool on rack.
For Ice Cream:
Bring 1 cup cream, half and half and sugar to simmer in heavy medium
saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in
hot cream mixture. Return mixture to saucepan and stir over
medium-low heat until custard thickens and leaves path on back of
spoon when finger is drawn across, about 5 minutes; do not boil.
Strain into bowl. Add white chocolate; whisk until melted. Mix in
remaining 2 cups cream. Chill until cold.
Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in
processor. Mix puree into custard. Transfer custard to ice cream
maker and process according to manufacturer’s instructions. Spoon ice
cream into prepared crust; smooth top. Cover and freeze overnight.
(Can be made 1 week ahead; keep frozen.)
Bring cream and syrup to simmer in medium saucepan. Reduce heat to
low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be
made 1 day ahead. Cover and chill. Rewarm over low heat before using;
do not boil.)
Remove pan sides from torte. Arrange bananas and strawberries in rows
atop ice cream. Serve with sauce.