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1
Pre-heat a grill to medium heat.
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2
Place ripe plantains, with skin on, on grill for 15 minutes, or until skin is dark brown.
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3
Remove from grill.
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4
Slice plantains and peel off skin.
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5
Coat each with glaze and return to grill.
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6
Grill for 2 more minutes, or until plantains are a golden brown.
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7
Remove plantains from grill.
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8
Serve on a plate with cinnamon ice cream.
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9
In a medium saucepan, melt butter over medium heat.
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10
Add brown sugar and cinnamon and stir until sugar dissolves.
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11
Add rum and cook for 2 minutes.
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12
Remove from heat.
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13
Combine cream, milk, cinnamon sticks, and brown sugar in a large saucepan over medium heat.
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14
Scrape seeds from vanilla bean into the pan and then add whole bean.
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15
Bring to a boil, and then remove from heat and let steep for 5 minutes.
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16
In a medium mixing bowl, whisk sugar and yolks together until pale yellow.
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17
Gradually whisk in about 1/3 of the hot cream mixture to temper the eggs.
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18
Return the mixture to the saucepan.
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19
Stir over medium-low heat until custard thickens, about 4 minutes (do not boil).
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20
Strain into a large bowl.
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21
Whisk in ground cinnamon.
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22
Chill until cold, about 3 hours.
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23
Transfer cold custard to an ice cream maker and process according to the manufacturer's instructions.
