Banana-Rum Ice Cream with Bananas Foster Sauce and Toasted Pecans

Servings: 8



Ingredients:

1/2 cup chopped pecans

Ice Cream:
1 cup cold milk
2 cups cold whipping cream
2 large eggs, lightly beaten
1 cup packed light brown sugar
2 very ripe bananas, mashed
1 tablespoon pure vanilla extract
2 tablespoons dark rum
1 teaspoon fresh lime juice
small dash salt

Sauce:
1/2 cup unsalted butter
1 tsp ground cinnamon
2 cups light brown sugar
1/2 cup dark rum
1/4 cup banana liqueur
6 ripe but still firm bananas, sliced in rounds

Garnishes:
Fresh mint sprigs
Fresh sweetened whipped cream (optional)




Directions:

Place pecans in a medium-sized skillet over medium heat, shaking frequently and watching carefully to avoid burning. When nuts are just becoming fragrant, remove from heat and set aside.

Thoroughly combine all ice cream ingredients in a large mixing bowl. Pour into ice cream freezer canister and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a covered container and place in freezer for at least one hour.

Melt butter in a large skillet over medium heat. Add next four ingredients, stirring to mix well. Cook for a few minutes until sugar has dissolved and mixture starts to thicken, then add bananas. Cook bananas, turning once, until soft. Remove from heat and allow sauce to cool slightly while placing ice cream in bowls.

Using ice cream scoop, divide ice cream between 8 dessert bowls. Ladle equal amounts of bananas foster sauce over the ice cream. Sprinkle with toasted pecans, garnish with mint leaves and serve immediately (if desired, include dollops of fresh sweetened whipped cream). Enjoy!!


Source: MixingBowl.com