Bananas Foster

Pasos

1. Take the vanilla ice cream out of the freezer right before serving so it stays firm but easy to scoop.
2. Peel the bananas, slice them lengthwise, and keep them near the skillet so they don't oxidize.
3. Melt the butter in a large skillet over medium heat, until it foams and smells slightly nutty.
4. Add the brown sugar, cinnamon, and salt, then stir until you have a glossy, smooth, and bubbling sauce.
5. Place the bananas cut-side down in the sauce and baste them gently until they begin to soften without falling apart.
6. Flip the bananas with a flexible spatula and continue cooking until they are glossy, hot throughout, and still intact.
7. Off the heat, pour the rum into the skillet; only flambé away from the range hood and any flammable objects, or simply return to low heat and let the alcohol evaporate until the sauce becomes syrupy again.
8. Gently shake the skillet to coat the bananas in the rum caramel, until the sauce coats the back of a spoon.
9. Divide the vanilla ice cream into chilled bowls, top with the hot bananas, and drizzle generously with the sauce.
10. Serve immediately, before the ice cream completely melts into the caramel.