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1
Prepare grill.
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2
Peel bananas and halve lengthwise.
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3
In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat.
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4
Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side.
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5
(If bananas are difficult to handle you may grill them on 1 side only.)
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6
Serve bananas like a banana split with ice cream and chocolate sauce.
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7
In a 2 1/2- to 3-quart heavy saucepan combine cream and milk.
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8
Scrape seeds from vanilla bean into cream mixture, dropping in bean.
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9
Add zest and bring mixture just to boil.
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10
In a large metal bowl whisk together brown sugar and yolks until combined well.
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11
Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan.
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12
Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes.
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13
(Do not let custard boil or it will curdle.)
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14
Pour custard through a very fine sieve into cleaned metal bowl and cool slightly.
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15
Stir in rum and chill, covered, until cold.
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16
Freeze custard in an ice-cream maker.
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17
In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted.
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18
(The sauce will have a very thin consistency, like that of hot chocolate.)
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19
Serve sauce warm.
