Frosty Fridays: Honeyed Orange & Pistachio Banana Split

August 6, 2015

Invented by a Pennsylvania pharmacist in 1904, the banana split is nostalgic in the sweetest of ways, a cure-all for the summer doldrums. Our version of the palate-pleasing prescription features the lively flavors of pistachio and orange, a drizzle of honey caramel topping and candied orange peel for good measure. For best results, take one at sunset with your sweetheart by your side.


For the honey caramel topping:
¼ cup sugar
½ teaspoon honey
½ teaspoon salt
3 tablespoons cream

For the candied orange peel:
3-4 oranges
1 cup sugar
1 cup water

For the split:
½ cup half and half
¼ cup honey
18 teaspoon salt
Zest from one orange
1 ½ cup heavy cream
5 egg yolks
½ cup sugar
1 teaspoon orange blossom water
Mini bananas, for serving
Honey caramel topping
Pistachios, coarsely chopped
Candied orange peel
Waffle cone, for serving (optional)

To make the honey caramel topping, in a small saucepan, gently heat all topping ingredients except cream until sugar is dissolved. Bring to a slow simmer and stir constantly until mixture turns amber in color. Remove from heat and add cream. Stir well and set aside to cool.

To make the candied orange peels, line a baking sheet with parchment paper and set aside. Peel oranges, being careful to remove as little pith as possible. In a small saucepan, combine sugar, water and peels and bring to a boil. Reduce heat and simmer until mixture thickens. With a slotted spoon, remove the coated peels and allow to cool completely on the parchment.

In a saucepan, mix half and half, honey and salt and gently warm. Add orange zest. Have your cream ready in a large bowl with an ice bath nearby. In a separate bowl, whisk egg yolks and set aside. Slowly pour the half and half mixture in with the egg yolks, whisking constantly. Then scrape everything back into the saucepan and heat until a thin custard forms, stirring constantly with a spatula. Pour the custard into the cream, using a strainer if necessary. Stir in the orange blossom water and mix well over your ice bath, allowing everything to cool. Refrigerate for one hour. When ready, pour mixture into your ice cream maker according to its instructions.

To assemble banana splits, halve each banana lengthwise and place on a serving dish. Top with honeyed orange ice cream (also delicious mixed with our roasted strawberry ice cream) and drizzle with honey caramel. Sprinkle with pistachios, add candied orange peel and a wedge of waffle cone, if desired.

More cooling confections, right this way.

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