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1
In a large saute pan, over medium heat, melt the butter.
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2
Add the brown sugar and stir until the sugar dissolves.
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3
Add the bananas and cook, stirring for 3 minutes.
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4
Remove the pan from the heat and carefully add the liqueur and rum.
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5
Return the pan to the stove and carefully ignite the alcohol and shake the pan until the flames die down, about 30 seconds.
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6
Remove from the heat and cool completely.
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7
In a medium saucepan, over medium heat, combine the milk and cream.
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8
Bring the mixture to a scalding point.
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9
In a mixing bowl, beat the egg yolks.
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10
Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition.
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11
Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the mixture becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes.
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12
Remove from the heat and pour the mixture into a large glass mixing bowl.
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13
Add the pureed bananas and stir to mix.
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14
Cover the top with plastic wrap pressed against the surface and let cool.
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15
Place the mixture in the refrigerator and chill completely.
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16
Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time.
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17
**If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
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18
To assemble: Line 1 cup molds with plastic wrap.
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19
Spread 3/4 cup of the ice cream over the bottom and sides of the individual 1 cup molds.
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20
Spoon 1/4 cup of the chocolate mousse in the center of the mold.
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21
Fill the mold with the remaining ice cream.
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22
Wrap the molds in plastic wrap and refrigerate until firm.
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23
For the garnish: In a saute pan, over medium heat, melt the butter.
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24
Add the sugar and stir to dissolve.
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25
Cook the sugar mixture for 1 minute.
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26
Add the bananas and continue to cook for 1 minute.
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27
Remove from the heat.
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28
To serve, drizzle each plate with the chocolate sauce.
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29
Unmold the bombes and place in the center of each plate.
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30
Spoon the banana mixture over each bombe and serve immediately.
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31
Combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer.
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32
Cook until the chocolate melts completely, whisking occasionally.
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33
Remove from the heat, pour into a glass bowl and cool completely.
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34
Cover with plastic wrap and refrigerate until well chilled.
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35
In an electric mixer with a wire whip, beat until the cream forms firm peaks.
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36
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.
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37
Heat the mixture until a thin paper-like skin appears on the top.
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38
Do not boil.
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39
Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
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40
Remove from the heat and let cool.
