BANANAS FOSTER
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Ingredients:

• 6 tablespoons unsalted butter
• 1 cup light brown sugar, packed
• 6 ripe bananas, peeled, sliced lengthwise and halved
• ¼ cup banana liqueur
• ½ cup dark rum
• ½ teaspoon ground cinnamon
• 1 pint of very good vanilla ice cream (preferably homemade)

1.  Melt butter in a large skillet over medium-low heat. Add brown sugar and stir until sugar completely dissolves, about 2 minutes.
2. Lay bananas in pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. (Do not overcook – They will get mushy).
3. Remove banana pan from heat, and in a separate pan heat banana liqueur and then rum and cinnamon.
4. Tip pan slightly and carefully ignite using a long skewer. Rotate pan and then pour over bananas, turning pan and basting bananas until flames die out.
5. Divide ice cream among dessert bowls. Gently lift bananas from pan and place 2 pieces over the ice cream. Spoon sauce over ice cream and serve immediately.

FRENCH VANILLA ICE CREAM

Ingredients:

• 2 cups heavy whipping cream
• 1 cup sugar
• 2 cups half and half
• 1 tablespoon vanilla extract or paste

Place all ingredients in a blender and mix thoroughly. Pour mixture into an ice cream container and follow manufacturer’s instructions.