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1
METHOD
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2
Melt the butter in large saute pan over high heat.
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3
Add the brown sugar, and as it starts to melt, add the bananas.
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4
Reduce the heat to medium and stir the bananas around frequently as they begin to soften.
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Add the lime zest and continue to cook until the bananas have caramelized, 3 to 5 minutes.
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Add the rum, ignite (carefully), and allow the flame to burn out.
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Remove from the heat, and set aside to cool completely.
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8
(At this point, you could serve it as-is, as Bananas Foster.)
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9
Place the cooled bananas and all the cooking liquid into a bar blender or food processor and process until smooth, adding cold water slowly as needed to facilitate the blending.
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10
Season with lime juice and salt, then transfer the mixture to a shallow freezable container.
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11
Covet loosely with plastic or waxed paper and place in the freezer.
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12
Stir the mixture every 30 minutes until it starts to hold its shape.
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13
In about 4 hours it will have attained a scoopable consistency.
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14
Scoop into chilled glasses or bowls and serve with caramel sauce, toasted coconut, warm grilled pineapple, rum cake, snickerdoodle cookies, or coconut macaroons.
