Ingredients
- 6 ripe plantains
- Glaze, recipe follows
- Cinnamon ice cream, recipe follows
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Photo: Grilled Plantains with Cinnamon Ice Cream Recipe

















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By skoerwit_5826175
Oshkosh, WI
on September 09, 2007
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I love this recipe. It reminds me of my time in South America.
By girldrew_1073510
Miami, FL
on October 16, 2004
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I didn't make the cinnamon ice cream, opting for high-quality vanilla instead -- but between the plantains and the rum sauce, which is exquisite, this is a recipe that your guests will talk about for months to come. We had friends in from out of town and served it -- now we've got other friends coming whose only stipulation is that, "You've got to make that plaintain thing!" Highly recommended.
By Imeldashusband
Phoenix,AZ
on August 12, 2004
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what a fun thing to make.
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