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1
Place a 12-inch saute pan over medium heat.
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2
Butter each side of the pound cake slices with 1 1/2 teaspoons of the room temperature butter.
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3
Once the pan is hot, place the pound cake slices in the pan, and saute for 1 minute per side.
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4
Remove each cake slice to 1 of 4 plates.
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5
Wipe out the pan, and return it to the stove.
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6
Increase the heat to medium-high and allow the pan to get hot for a minute.
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7
Add 2 tablespoons of the cold butter to the pan, when the butter has melted, add the bananas to the pan and saute, stirring often for 1 minute.
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8
Add the brown sugar to the pan as well as the cinnamon, nutmeg, vanilla extract and the salt.
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9
Continue to cook the bananas for an additional minute, and remove the pan from the heat.
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10
Add the rum, ignite with a long kitchen match and let burn until the flame subsides.
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11
Return the pan to the stove.
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12
Cook the bananas for another 30 seconds before removing them from the heat.
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13
Swirl the remaining tablespoon of cold butter into the banana mixture.
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14
To serve, place a scoop of ice cream on top of each slice of sauteed pound cake, and top with equal portions of the flambeed bananas.
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15
Garnish with mint leaves and serve immediately.
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16
Combine the half-and-half, vanilla bean and seeds, cinnamon sticks, cinnamon and salt, in a non-reactive saucepan over medium heat.
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17
Bring the half-and-half just to a boil to scald it, and remove the saucepan from the heat.
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18
Combine the sugar and egg yolks in a bowl and whisk until pale yellow and thick.
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19
Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used.
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20
Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
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21
Remove from the heat, strain through a fine mesh sieve and cool completely.
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22
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
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23
Place ice cream in a freezer-safe container and freeze until firm, about 8 hours.
