Banana split: poached banana ice cream with white chocolate banana crepes and chocolate sauce

Peel three bananas into a saucepan with a cup of heavy cream, a cup of milk, a quarter cup of sugar and the seeds and pod of a quarter vanilla bean.

Cover with a paper towel to keep the bananas submerged and heat slowly, kept just under a simmer, for 10 to 15 minutes so the bananas steep and go soft but not mushy.

Drain the bananas and strain the poaching liquid; you want two cups of liquid.

Blend the bananas in a food processor, keeping the vanilla pod out.

Push the puree through a tamis.

Bring the strained poaching liquid back up to a simmer in a saucepan.

Whisk five egg yolks with a quarter cup of sugar and a pinch of kosher salt until thickened and lighter in colour.

Temper the yolks with a third of the hot poaching liquid, adding a little at a time, then return everything to the saucepan.

Stir over low heat until the custard thickens and coats the back of a spoon, then set the pan into a bowl of ice and stir occasionally until cool.

Strain the custard through a strainer into a bowl, cover and refrigerate until very cold.

Weigh the banana puree, then weigh out the same weight of white chocolate chips.

Melt the white chocolate in a bowl over a saucepan of simmering water, stirring until smooth, and warm the banana puree in the microwave.

Blend the warm puree, the melted white chocolate, an eighth teaspoon of salt and a couple of drops of lemon with an immersion blender, then chill several hours.

Make a well in the flour and salt, whisk the milk and half egg into the well, then whisk in the melted butter, sugar and vanilla.

Strain the crepe batter through a fine mesh strainer.

Heat an eight and a half inch nonstick pan over medium high with butter until sizzling.

Pour in batter, swirl to coat the base, and cook 35 to 45 seconds on the first side until it has brown spots like a banana.

Trim the crepe edges square, spoon a third of the white chocolate banana filling across the lower third in a five by two inch rectangle, and roll it into a cylinder.

Wrap the cylinder in plastic wrap, twist the ends and freeze at least a few hours.

Churn the cold custard in the ice cream machine about 20 minutes until thickened, then firm it up in the freezer about an hour.

Finely chop four ounces of bittersweet chocolate.

Bring half a cup of heavy cream and half a tablespoon of light corn syrup to a boil, pour over the chocolate, stand a few minutes, then stir smooth.

Transfer the chocolate sauce to a squeeze bottle.

Whip half a cup of heavy whipping cream with half a teaspoon of vanilla and half a tablespoon of sugar to stiff peaks in a chilled bowl.

Unwrap the frozen crepe cylinder, trim the ends and cut three slices three eighths of an inch thick.

Lay the three slices in a row across the centre of the plate and let them thaw five minutes.

Warm the chocolate sauce a few seconds and pipe it around and between the crepe slices.

Top each slice with a small scoop of banana ice cream.

Pipe a rosette of whipped cream onto each scoop and finish with a maraschino cherry.