Bananas Foster

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Vanilla Ice Cream

• First, place the stainless steel container in the freezer. Next, soak gelatin in cold water to soften and drain. In a saucepan, warm up together milk, vanilla, sugar and salt on low heat. Add dry milk and blend using an immersion blender. When mixture reaches 113ºF/45ºC, add egg yolks and blend. Cook to 185ºF/85ºC stirring constantly. Remove custard from the heat, mix in gelatin along with the chilled heavy cream – refrigerate overnight to maturate. Process chilled custard in your ice cream maker according to manufacture instructions. It should run for about 25 minutes. Transfer ice cream in another frozen container if desired. Freeze an hour prior serving. Or, once ice cream is completely frozen, place in the refrigerator for about an hour to soften and scoop out.
  

Caramel-Rum Mixture

• In the frying pan, cook sugar and wait for it to turn brown and start to smoke. Lower the heat and add butter gradually, that way it wont separate. Add banana and roast them for a couple of minutes on each side. Add black rum and flambé. Turn off the heat and stand.
  

Plating

• Carefully, transfer roasted fruits onto a serving plate. Reduce the caramel-rum goodness into a sirupy sauce. Drizzle it over the bananas and add a scoop out ice cream. Enjoy!
  

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