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1
Cut the bananas in half across and then lengthwise.
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2
Melt the butter in a large skillet over medium heat.
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3
Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes.
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4
Add the bananas and turning, cook on both sides until the bananas start to soften and brown, about 3 minutes.
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5
Add the banana liqueur and stir to blend into the caramel sauce.
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6
Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan.
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7
(Or, off the heat, carefully ignite the pan with a match and return to the heat.)
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8
Shake the pan back and forth, basting the bananas, until the flame dies.
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9
Divide the ice cream among 4 dessert plates.
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10
Gently lift the bananas from the pan and place 4 pieces on each scoop of ice cream.
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11
Spoon the sauce over the ice cream and bananas, and serve immediately.
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12
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat.
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13
Remove from the heat.
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14
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes.
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15
Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream.
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16
Gradually add the egg mixture to the hot cream, whisking constantly.
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17
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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18
Remove from the heat and strain through a fine mesh strainer into a clean bowl.
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19
Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming.
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20
Refrigerate until well chilled, about 2 hours.
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21
Pour the mixture into an ice cream maker and freeze according to the manufacturers instructions.
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22
Transfer to an airtight container and freeze until ready to serve.
