Grilled bananas team up with rum ice cream and delicious Mexican chocolate flavors for a delightful dessert.
3 cups whipping cream (divided)
2 cups milk
1 vanilla bean, halved lengthwise
1 piece (2-by-1/2-inch) lemon zest, removed with vegetable peeler
2/3 cup plus 1/4 cup firmly packed brown sugar (divided)
8 large egg yolks
1/4 cup good-quality dark rum such as Bacardi Black
4 firm, ripe bananas
1/4 cup (1/2-stick) butter, melted and cooled
1/4 pound Mexican chocolate such as Ibarra (about 1-1/2 tablets)
Prepare rum ice cream. In 2-1/2 to 3-quart heavy saucepan, combine two cups whipping cream and the milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest; bring mixture just to boil.
In a large metal bowl, whisk together 2/3 cup brown sugar and the yolks until combined well. Add cream mixture to yolk mixture in slow stream, whisking and return custard to pan. Cook custard over medium-low heat, stirring constantly, until mixture is thick and coats back of a wooden spoon, about three minutes. Do not let custard boil or it will curdle.
Pour custard through fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered until cold. Freeze custard in ice-cream maker. Recipe makes about 1-1/2-quarts.
Prepare grill. Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer, stir together butter and remaining 1/4-cup brown sugar and add bananas, tossing gently to coat. Transfer bananas with metal spatula to a clean, oiled rack set five to six inches over glowing coals and grill until brown and cooked through, about two minutes on each side. If bananas are difficult to handle, grill them on one side only.
Prepare Mexican hot chocolate sauce. In heavy saucepan, heat chocolate and remaining one cup whipping cream over low heat, stirring frequently, until chocolate melts. Sauce will have a thin consistency, that of hot chocolate. Recipe makes one cup.
Serve bananas like a banana split with ice cream and warm chocolate sauce.
If you're dieting, don't care to use alcohol, or just don't wish to go through the ice cream making process, purchase light or non-fat ice cream and create the splits using that instead of the rum ice cream.
Recipe makes 4 servings.
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