Grilled Bananas with Rum Ice Cream and Mexican Hot Chocolate Sauce

1. 1

   Prepare grill.

2. 2

   Peel bananas and halve lengthwise.

3. 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.

4. 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.

5. 5

   (If bananas are difficult to handle you may grill them on 1 side only.)

6. 6

   Serve bananas like a banana split with ice cream and chocolate sauce.

7. 7

   In a 2 1/2- to 3-quart heavy saucepan combine cream and milk.

8. 8

   Scrape seeds from vanilla bean into cream mixture, dropping in bean.

9. 9

   Add zest and bring mixture just to boil.

10. 10

    In a large metal bowl whisk together brown sugar and yolks until combined well.

11. 11

    Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan.

12. 12

    Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes.

13. 13

    (Do not let custard boil or it will curdle.)

14. 14

    Pour custard through a very fine sieve into cleaned metal bowl and cool slightly.

15. 15

    Stir in rum and chill, covered, until cold.

16. 16

    Freeze custard in an ice-cream maker.

17. 17

    In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted.

18. 18

    (The sauce will have a very thin consistency, like that of hot chocolate.)

19. 19

    Serve sauce warm.

* Per serving · 4 servings · Values may vary.