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1
Position rack in center of oven and preheat the oven to 350 degrees F and butter the bottom of an 11 by 7-inch baking dish.
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2
Place the bananas flat, cut side down, in the bottom of the buttered dish.
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3
Set aside.
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4
In a small saucepan over medium-high heat, combine the 1 tablespoon butter, brown sugar, cinnamon, and nutmeg, stirring until the sugar begins to melt.
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5
Add the orange juice and bring the mixture to a boil.
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6
Boil for 1 minute, until slightly thickened.
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7
Using oven mitts or pot holders, carefully pour the warm sauce over the bananas.
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8
Transfer to the oven and bake for 10 minutes.
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9
Using oven mitts or pot holders, remove the baking dish from the oven and, using tongs, carefully turn the bananas over so that the cut side is facing up.
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10
Carefully return the dish to the oven and bake for an additional 10 minutes.
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11
Remove from the oven, drizzle with rum, if desired, and ignite.
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12
Serve the warm sauce and bananas over the ice cream.
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13
1 can sweetened condensed milk
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14
2 cups heavy cream
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15
1 cup milk
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16
6 large egg yolks
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17
2 tablespoons sugar
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18
Fill a large pot 3/4-full with water.
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19
Place the unopened can of condensed milk in the water, making sure it is covered completely, and carefully bring to a gentle boil.
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20
Reduce heat and simmer for 3 hours, adding more water as necessary.
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21
Remove from the heat and let sit until cool enough to handle.
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22
Watch the can carefully to make sure it does not start to bulge.
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23
If the can does begin to bulge, remove from the heat and let cool.
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24
Once cool, punch a small hole in the top of the can, return to the heat, and continue cooking (only partially submerged in water once the can has been pierced).
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25
When the can has cooked for 3 hours, set aside to cool completely before opening.
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26
(If you are uncomfortable using the whole can method, you can cook the condensed milk, out of the can, over a double boiler, stirring every 5 minutes, for about 3 to 4 hours, or until it has achieved a deep golden color.
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27
Or, alternatively, purchase canned dulce de leche at your local supermarket.)
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28
Once the dulce de leche has cooled, make the ice cream base: In a medium heavy saucepan, combine the cream and milk and bring to a gentle boil over medium heat.
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29
In a heatproof large bowl, whisk the egg yolks, 3/4 of the dulce de leche, and granulated sugar until smooth and pale.
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30
When the milk comes to a boil, whisk 1 cup of the hot cream mixture into the egg yolk-sugar mixture until smooth.
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31
Gradually add the egg mixture in a slow, steady stream to the hot cream in the pan, whisking to combine.
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32
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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33
Remove from the heat and strain through a fine mesh strainer into a clean container.
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34
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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35
Refrigerate until well chilled, about 2 hours.
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36
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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37
Freeze according to the manufacturer's instructions.
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38
When the ice cream is nearly completely churned, spoon in the remaining dulce de leche to create a swirl in the ice cream.
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39
Transfer to an airtight container and freeze until ready to serve.
