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Bananas Foster
Recipe courtesy Emeril Lagasse


4 ripe bananas, peeled
4 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup dark rum
1 pint Vanilla Ice Cream, recipe follows, or good quality store bought vanilla
ice cream
 

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Cut the bananas in half across and then lengthwise.
 
Melt the butter in a large skillet over medium heat. Add the brown sugar and
cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the
bananas and turning, cook on both sides until the bananas start to soften and
brown, about 3 minutes. Add the banana liqueur and stir to blend into the caramel
sauce. Carefully add the rum and shake the pan back and forth to warm the rum and
flame the pan. (Or, off the heat, carefully ignite the pan with a match and return
to the heat.) Shake the pan back and forth, basting the bananas, until the flame
dies.
 
Divide the ice cream among 4 dessert plates. Gently lift the bananas from the pan
and place 4 pieces on each scoop of ice cream. Spoon the sauce over the ice cream

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

and bananas, and serve immediately.



Vanilla Ice Cream:
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 vanilla bean, split in 1/2 lengthwise
6 large egg yolks
 
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy
saucepan and bring to a gentle boil over medium heat. Remove from the heat.
 

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2
minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream.
Gradually add the egg mixture to the hot cream, whisking constantly. Cook over
medium-low heat, stirring occasionally, until the mixture thickens enough to coat
the back of a spoon, about 5 minutes.
 
Remove from the heat and strain through a fine mesh strainer into a clean bowl.
Cover with plastic wrap, pressing it directly against the surface of the mixture
to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
 
Pour the mixture into an ice cream maker and freeze according to the
manufacturer’s instructions. Transfer to an airtight container and freeze
until ready to serve.
 

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Yield: 1 quart

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Copyright 2006 Television Food Network, G.P., All Rights Reserved