Food Network: Grilled Plantains with Cinnamon Ice Cream

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Grilled Plantains with Cinnamon Ice Cream
Recipe courtesy Douglas Rodriguez

Ingredients
6 ripe plantains
Glaze, recipe follows
Cinnamon ice cream, recipe follows

Instructions
Pre-heat a grill to medium heat.

Place ripe plantains, with skin on, on grill for 15 minutes, or until skin is dark
brown. Remove from grill. Slice plantains and peel off skin. Coat each with glaze
and return to grill. Grill for 2 more minutes, or until plantains are a golden
brown.

Remove plantains from grill. Serve on a plate with cinnamon ice cream.

Glaze:
8 ounces butter
1 pound brown sugar
1 tablespoon ground cinnamon
3 ounces dark rum

In a medium saucepan, melt butter over medium heat.
Add brown sugar and cinnamon and stir until sugar dissolves. Add rum and cook for
2 minutes. Remove from heat.

Cinnamon Ice Cream:
3 cups heavy cream
1 cup whole milk
5 cinnamon sticks
4 ounces brown sugar
1 vanilla bean, split lengthwise
1 cup sugar
7 egg yolks
1/2 teaspoon ground cinnamon

Combine cream, milk, cinnamon sticks, and brown sugar

in a large saucepan over medium heat. Scrape seeds from vanilla bean into the pan
and then add whole bean. Bring to a boil, and then remove from heat and let steep
for 5 minutes.

In a medium mixing bowl, whisk sugar and yolks together until pale yellow.
Gradually whisk in about 1/3 of the hot cream mixture to temper the eggs. Return
the mixture to the saucepan. Stir over medium-low heat until custard thickens,
about 4 minutes (do not boil). Strain into a large bowl. Whisk in ground cinnamon.
Chill until cold, about 3 hours.

Transfer cold custard to an ice cream maker and process according to the
manufacturer's instructions.