Bananas Foster Ice Cream Recipes

Steps:

• Melt the butter in a large skillet over medium-high heat. Stir in the brown sugar, dark rum, vanilla, cinnamon and 1/4 teaspoon salt and cook, stirring frequently, until the alcohol is cooked off, the mixture is bubbling and thickened, and the sugar is mostly dissolved, 2 to 3 minutes. Add the heavy cream and bananas and cook, stirring, until the bananas are just warmed through and coated with the sauce, 1 to 2 minutes.
• Transfer the mixture to a blender and blend until smooth. Evenly divide among six 3.1-ounce frozen pop molds (1/3 cup per mold), making sure to leave a little space at the top and using a rubber spatula to scrape out the filling if needed. Sprinkle the top of each pop with some pecans and gently press to adhere. Insert the pop sticks and freeze until solid, at least 6 hours but preferably overnight. To serve, run the frozen molds under warm water before unmolding. The pops can be frozen for up to 1 month.

Steps:

• Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
• Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Steps:

• Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold.
• Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
• Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
• Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream.
• Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving.

Steps:

• Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
• In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
• Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
• Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
• In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
• To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
• Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
• To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
• Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
• Freeze any remaining cake.

Steps:

• In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.

Steps:

• In food processor, place bananas, milk and brown sugar. Cover; process 45 seconds or until smooth and creamy. Add rum exteract and vanilla; process with 4 or 5 quick on-and-off motions to combine.
• Transfer mixture to container with tight-fitting lid. Freeze at least 1 hour 30 minutes, stirring occasionally, until desired consistency.

Steps:

• In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.

Steps:

• In a medium-size skillet over medium heat, melt 3 tablespoons of the butter. Add the sugar and stir until it dissolves. Add the bananas and cook, stirring, for 3 minutes. Remove the pan from the stove and carefully add the liqueur and rum. Return the pan to the stove. Using long matches and keeping long hair and hanging sleeves well clear of the pan, carefully ignite the alcohol and stir with a long-handled wooden spoon until the flames die down, about 30 seconds. Remove from the heat and let cool completely. Purée the mixture in a food processor or blender.
• In a medium-size nonreactive saucepan over medium heat, heat the milk and cream to the scalding point (when bubbles form around the edges of the pan). Do not let it boil. Remove from the heat.
• Beat the egg yolks in a large mixing bowl. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the custard becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Do not boil.
• Remove from the heat and pour the mixture into a large glass mixing bowl. Add the puréed bananas and stir to mix. Cover the top of the mixture with plastic wrap pressed against the surface (this will keep a skin from forming) and let cool. Place the mixture in the refrigerator and chill completely.
• Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
• Make caramel sauce: In a small heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Let cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using it. Makes about 3/4 cup.
• Preheat the oven to 375 degrees F.
• Put the graham cracker crumbs in a medium-size mixing bowl. Melt the remaining 5 tablespoons butter and add to the crumbs. Mix well. Press evenly into the sides and bottom of a 9 1/2-inch deep-dish pie pan and bake until browned, about 10 minutes. Let cool completely.
• Carefully spread the caramel sauce evenly over the inside of the graham cracker shell. Fill the shell with the ice cream, spreading it evenly with a rubber spatula. Cover with plastic wrap and freeze until the ice cream firms up, about 4 hours. Cut the pie into wedges to serve.