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1
To make the ice cream, combine the milk, a quarter cup of sugar and the vanilla bean in a saucepan.
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2
Over medium-high heat, bring the milk to a boil and let the sugar dissolve.
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3
Remove from the heat and let it sit for five minutes to infuse flavors.
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4
Then remove the vanilla bean.
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5
In a large mixing bowl, whisk together the egg yolks with the remaining sugar.
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6
Pour the milk mixture into the egg yolk mixture and blend.
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7
Pour this mixture into the saucepan and return the pan to the heat.
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8
Heating over medium high, stir the mixture continuously for about three minutes, until it coats the back of a spoon.
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9
At this point, remove the pan from the heat immediately, add the heavy cream and blend.
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10
Strain the custard into a bowl and place it over an ice bath to cool, again stirring continuously.
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11
Once cool, strain it into a bowl and place in the refrigerator.
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12
Puree the bananas with the lemon juice.
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13
Add the puree and rum to the custard.
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14
Strain the mixture again.
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15
Pour the custard mixture into an ice cream maker and process according to the manufacturer's instructions.
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16
Remove the frozen ice cream from the machine and stir in the Heath bars until they are scattered throughout the ice cream.
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17
Place in the freezer until you are ready to assemble the sundaes.
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18
To make the fudge sauce, melt the chocolate and butter in the top part of a double boiler over medium heat.
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19
In the meantime, combine the water, sugar and corn syrup in a saucepan and cook until it reaches the soft-ball stage (234 degrees).
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20
Whisk the chocolate-butter mixture together with the sugar syrup until blended.
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21
Then blend in the milk.
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22
Keep the hot fudge in a warm water bath until you are ready to assemble the sundaes.
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23
Leftover sauce can be covered and refrigerated for several weeks.
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24
When ready to use, reheat in the top half of a double boiler.
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25
Layer slices of ripe bananas, hot fudge sauce and ice cream in large Pilsener glasses.
