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Ingredients

• 6 lrg Egg Yolks
• 1 c. Granulated Sugar, divided
• 1 pch Salt
• 2 c. Half And Half
• 1 c. Heavy Cream
• 2 tsp Lemon Juice
• 2 tsp Vanilla Extract
• 1/2 c. Toasted Almonds, coarsely minced
• 1 pt Vanilla Ice Cream
• 2 Tbsp. Kirsch, (cherry brandy)
• 3 ounce White Chocolate, coarsely minced
• 1 pt Chocolate Ice Cream
• 12 x Chocolate Wafers, coarsely broken
• 1 c. Granulated Sugar
• 3 Tbsp. Water
• 2 Tbsp. Light Corn Syrup
• 1/4 tsp Lemon Juice
• 2/3 c. Heavy Cream
• 5 Tbsp. Unsalted Butter, cut in 1/2-inch cube
• 1 Tbsp. Dark Rum
• 1 tsp Vanilla Extract
• 8 ounce Semisweet Chocolate, coarsely minced
• 3/4 c. Heavy Cream, (plus 2 Tbsp.)
• 1 pch Salt
• 3 Tbsp. Light Corn Syrup
• 1 Tbsp. Vanilla Extract
• 1 Tbsp. Coffee-Flavored Liqueur, (optional)
• 20 ounce Frzn Strawberries, (unsweetened)
• 2/3 c. Granulated Sugar
• 2 tsp Arrowroot
• 1 Tbsp. Kirsch, (cherry brandy)
• 2 c. Heavy Cream
• 2 1/2 Tbsp. Granulated Sugar
• 1 tsp Vanilla Extract
• 1 quart Vegetable Oil, (to 1 1/2 qts)
• 9 x Bananas, slightly underipe
• 2 c. Fresh White Bread Crumbs
• 1 c. Blanched Almonds, finely grnd
• 2 x Large eggs
• 2 Tbsp. Lowfat milk
• 1/3 c. Almond Brickle Chips
•     Fresh Strawberries, sliced (for garnish)

Description

Make The Caramel Nut Ice Cream:1. In A Medium Bowl, Whisk The Egg Yolks, 1 Tbsp. Of The Sugar And The Salt Till Blended. 2. In A Medium Saucepan, Bring The Half-and-half And Cream…

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