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1
Prepare the Pecan Shortbread Crust and set aside to cool.
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2
In a large saute pan, melt the butter.
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3
Stir in the brown sugar and cinnamon.
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4
Add the bananas and baste them with the syrup for 2 minutes.
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5
Pull the saute pan off the burner.
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6
Carefully add the banana liqueur and rum.
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7
Place the pan back on the stove and shake the pan a couple of times.
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8
The pan should flame, if not, ignite the pan with a long match.
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9
Shake the pan back and forth until the flame dies, basting the bananas continuously with a long handled spoon.
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10
Remove from the heat and cool completely.
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11
In a food processor fitted with a metal blade, add the banana mixture and puree until smooth.
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12
Set aside.
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13
In another saucepan, add the cream and bring to a gentle boil.
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14
In a mixing bowl, whisk the egg yolks and granulated sugar together until pale yellow.
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15
Whisk 1 cup of the hot cream into the egg mixture and mix thoroughly.
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16
In a steady stream, slowly add the egg-cream mixture to the hot cream remaining in the saucepan.
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17
Continue to cook for 4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
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18
Do not allow the mixture to boil.
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19
Remove from the heat and cool completely.
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20
Whisk the banana puree into the cream mixture and mix thoroughly.
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21
Transfer to the refrigerator and chill thoroughly.
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22
Process in an electric ice cream machine according to manufacturers' instructions.
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23
When the ice cream has frozen to the desired consistency, transfer to the springform pan with the cooled shortbread crust and, using a spatula, spread to form a smooth surface.
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24
Wrap with plastic wrap and place in the freezer for at least 4 hours and up to 4 days.
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25
When ready to serve, transfer the ice cream pie to the refrigerator for 20 minutes or so to thaw a little so that it is easier to slice.
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26
Serve slices drizzled with the caramel sauce.
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27
Lightly butter the bottom of an 8 or 9-inch springform pan.
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28
Set aside.
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29
In the bowl of an electric mixer, cream the butter and sugar on high speed until light and fluffy, 3 to 4 minutes.
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30
Sift the flour and salt into a medium-mixing bowl.
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31
With the mixer on low speed, add the flour mixture to the creamed butter mixture and continue mixing only until the flour is just incorporated.
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32
Add the nuts and mix until just combined.
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33
Using your fingers, press the dough so that it forms a smooth layer covering the entire surface of the springform pan bottom and slightly up the sides.
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34
Using the tines of a fork, prick the pastry all over at regular intervals, pressing all the way through to the bottom.
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35
Press the tines of the fork all around the outer edges of the pan.
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36
Transfer the pan to the refrigerator to chill for at least 30 minutes before baking.
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37
Preheat the oven to 300 degrees F.
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38
Bake the shortbread until it is pale golden, 35 to 40 minutes.
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39
Cool the shortbread on a wire rack until completely cool.
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40
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
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41
Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn.
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42
Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
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43
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached.
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44
Let cool until just warm before serving.
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45
(The sauce will thicken as it cools.)
