Yields
4 servings
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ingredients
⅓
vanilla, bean, scraped
2
cup sugar
2
banana, 35%
1
cup 35% cream
1
Tbsp dark brown sugar
6
Tbsp bourbon
½
cup 35% cream
1
tsp lemon, juice
vanilla ice cream
mint, leaves, for garnish
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directions
Step 1
Slice the bananas on the diagonal about ½ inch thick. Set aside.
Step 2
Whip 1 cup cream to medium stiff peak stage. Add the brown sugar and combine. Set aside.
Step 3
Scrape the vanilla bean seeds into a stainless saucepan with the sugar.
Step 4
Place pan over high heat. Cook for about 7 minutes until the sugar caramelizes to a deep amber colour.
Step 5
Periodically swirl the pan.
Step 6
When the sugar has caramelized in the pot, turn off the heat.
Step 7
Add the bourbon, lemon juice and 1/2 cup of cream.
Step 8
Return pan to the heat. Swirl the pan until mixture is liquid again.
Step 9
Gently toss most of the bananas into the sauce and swirl pan again.
Step 10
Scoop ice cream into a bowl and spoon a few extra banana slices over it. Cover with sauce. Top with whipped cream and a mint leaf.