Active: 15 minutes; Chill: 30; Serves: 2
Sugar, dark brown
| ½ cup |
Butter, unsalted
| 2 tablespoons |
Cinnamon, ground
| ¼ teaspoon |
Rum, dark
| 3 tablespoons |
Cream, heavy
| 2 tablespoons |
Salt
| ¼ teaspoon |
Bananas, ripe, cut into ½-inch pieces
| 3 medium |
Ice cream, vanilla
| 1 ½ heaping scoops + 1 ½ heaping scoops |
Milk
| 1/8 cup + 1/8 cup |
- Combine the sugar, butter, and cinnamon in a skillet over medium-high heat; cook, stirring constantly, until the sugar dissolves.
- Stir in the rum, cream, salt, and bananas; cook, stirring occasionally, until the bananas are browned and soft, about 3 minutes.
- Transfer the mixture to a small bowl; refrigerate until chilled, about 30 minutes. (Chef’s note: Great time to place your glasses in the freezer.)
- Working in two batches, combine half the banana mixture with 1 ½-heaping scoops ice cream and 1/8-cup milk in a blender, and purée until smooth.
- Transfer to a chilled glass and enjoy!
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