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1
Whisk yolks and sugar in medium bowl to blend.
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2
Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan.
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3
Gradually whisk cream into yolks; return to saucepan.
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4
Stir over medium heat until custard thickens, about 7 minutes (do not boil).
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5
Mix in extract and rum.
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6
Chill.
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7
Strain custard.
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8
Process in ice cream maker according to manufacturer's instructions.
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9
Freeze in covered container.
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10
Melt chocolate in top of double boiler over simmering water.
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11
Set aside.
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12
Beat yolks and sugar in medium bowl to blend.
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13
Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan.
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14
Gradually whisk cream mixture into yolk mixture; return to same saucepan.
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15
Stir over medium heat until custard thickens, about 10 minutes (do not boil).
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16
Whisk in melted chocolate, then tequila and vanilla.
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17
Chill.
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18
Process mixture in ice cream maker according to manufacturer's instructions.
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19
Freeze in covered container.
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20
Bring cream to boil in medium saucepan.
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21
Remove from heat.
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22
Add chocolate and vanilla; whisk until smooth.
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23
(Ice creams and sauce can be made 3 days ahead.
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24
Cover sauce and chill.
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25
Rewarm sauce before using.)
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26
Preheat broiler.
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27
Arrange bananas on baking sheet.
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28
Brush with butter.
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29
Broil until brown, about 4 minutes.
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30
Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet.
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31
Top with 1 scoop of each ice cream then bananas and more sauce and nuts.
