Grilled Bananas with Rum Ice Cream and Mexican Hot Chocolate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dessert is easy to make on a cleaned rack after grilling a main course. Ingredients:
4 firm-ripe bananas |
1/2 stick (1/4 cup) unsalted butter, melted and cooled |
1/4 cup firmly packed brown sugar |
2 cups heavy cream |
2 cups milk |
1 vanilla bean, halve lengthwise |
a 2-by 1/2-inch piece lemon zest, removed with a vegetable peeler |
2/3 cup firmly packed brown sugar |
8 large egg yolks |
1/4 cup good-quality dark rum such as bacardi black |
1/4 pound (about 1 1/2 tablets) mexican chocolate* such as ibarra, chopped |
1 cup half-and-half |
Directions:
1. Prepare grill.
2. Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
3. Serve bananas like a banana split with ice cream and chocolate sauce.
4. To make rum ice cream: In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
5. In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
6. Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
7. To make Mexican hot chocolate sauce: In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.
8. La Parilla: The Mexican Grill, published by Chronicle Books.
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