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1
For the Ice Cream: Arrange banana slices in single layer on foil-lined baking sheet.
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2
Freeze till solid, 2 hrs.
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3
Put 1/2 frzn slices into food processor bowl fitted with metal blade.
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Add in 1/2 lemon juice, 1/2 sugar and 1/2 rum.
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Process till thick and almost smooth.
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With processor on, add in 1/2 lowfat milk through feed tube.
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Process till smooth, about 10 seconds.
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Transfer to 3-c. airtight container and reserve.
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Repeat with other half bananas, lemon juice, sugar, rum and lowfat milk.
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10
Put reserved mix back into bowl.
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Process 5 seconds.
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Transfer to same container and freeze 1 hour.
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13
(Can be frzn up to 3 days.)
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14
Return mix to food processor and process till smooth.
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15
Before serving, let sit at room temperature 10 min.
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16
For the Caramel Sauce: Place brown sugar, syrup, butter, cream and dash salt in medium nonstick skillet over medium-high heat.
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Cook, stirring, till boiling and thickened, with large bubbles breaking on surface, about 4 min.
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Remove from heat; stir in rum to taste.
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19
(Can be made several days ahead and refrigerated.
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Sauce becomes very thick; gently reheat in microwave oven or possibly on stove till just hot and liquid.)
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To serve, divide banana slices among 6 shallow soup plates.
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Put 3 small scoops Ice Cream on each.
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Drizzle with hot sauce.
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Serve immediately, passing remaining hot sauce separately.
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25
This recipe yields 6 servings.
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26
NOTES :
