- For the Ice Cream: Arrange banana slices in single layer on foil-lined baking sheet. Freeze until solid, 2 hours. Put 1/2 frozen slices into food processor bowl fitted with metal blade. Add 1/2 lemon juice, 1/2 sugar and 1/2 rum. Process until thick and almost smooth. With processor on, add 1/2 milk through feed tube. Process until smooth, about 10 seconds. Transfer to 3-cup airtight container and reserve.
- Repeat with other half bananas, lemon juice, sugar, rum and milk. Put reserved mixture back into bowl. Process 5 seconds. Transfer to same container and freeze 1 hour. (Can be frozen up to 3 days.) Return mixture to food processor and process until smooth. Before serving, let sit at room temperature 10 minutes.
- For the Caramel Sauce: Place brown sugar, syrup, butter, cream and dash salt in medium nonstick skillet over medium-high heat. Cook, stirring, until boiling and thickened, with large bubbles breaking on surface, about 4 minutes. Remove from heat; stir in rum to taste. (Can be made several days ahead and refrigerated. Sauce becomes very thick; gently reheat in microwave oven or on stove until just warm and liquid.)
- To serve, divide banana slices among 6 shallow soup plates. Put 3 small scoops Ice Cream on each. Drizzle with warm sauce. Serve immediately, passing remaining warm sauce separately.
- This recipe yields 6 servings.
- Each serving: 256 calories; 115 mg sodium; 18 mg cholesterol; 6 grams fat; 48 grams carbohydrates; 1 gram protein; 0.48 gram fiber.
Notes:
Recipe by Abby Mandel, cookbook author, syndicated food columnist, and a James Beard Foundation award winner |
