Brown Sugar Banana Sauce For Ice Cream Food

RUM BANANA SAUCE

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

MAPLE SYRUP AND BANANA SAUCE

Steps:

• Melt the butter in a skillet over medium heat; stir the brown sugar, syrup, and cinnamon into the melted butter until the sugar dissolves, 2 to 3 minutes. Add the banana slices and stir to coat; simmer until hot, 1 to 2 minutes.

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

CINNAMON-SPICED BANANAS

Steps:

• Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.

BANANAS IN BROWN-SUGAR SAUCE

Steps:

• Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling.
• Add rum(away from the fire) lime juice and cinnamon and cook until slightly thickened.
• Add bananas and cook, stirring, until tender.
• Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt, sour cream or ice cream.

BROWN SUGAR BANANA SAUCE (FOR ICE CREAM)

Steps:

• Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty.
• Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.)
• Remove from heat and let cool slightly.
• Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM

Steps:

• Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
• Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
• In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
• Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
• Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
• After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

RUM BANANA SAUCE

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup.
• Cook and stir over medium heat for 4-5 minutes or until sauce is smooth.
• Stir in bananas; heat through.
• Remove from the heat; stir in extract.
• Serve over ice cream.

BANANA SAUCE

Steps:

• Melt the butter in a saucepan.
• Add the bananas to the hot butter.
• Let cook for about 2 minutes.
• Add the sugar, cinnamon, and nutmeg.
• Cook over medium heat until the sugar begins to caramelize, about 2 to 3 minutes. Add the vanilla.
• Add pecans just before serving.
• Serve warm or at room temperature.
• Makes about 1 1/2 cups.

CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
• Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.