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Add a photoServings: 4
Ingredients
- 1/3 x vanilla, bean, scraped
- 2 c. sugar
- 2 x banana, 35%
- 1 c. 35% cream
- 1 Tbsp. dark brown sugar
- 6 Tbsp. bourbon
- 1/2 c. 35% cream
- 1 tsp lemon, juice vanilla ice cream mint, leaves, for garnish
Directions
- Slice the bananas on the diagonal about 1/2 inch thick. Set aside.
- Whip 1 c. cream to medium stiff peak stage. Add in the brown sugar and combine. Set aside.
- Scrape the vanilla bean seeds into a stainless saucepan with the sugar.
- Place pan over high heat. Cook for about 7 min till the sugar caramelizes to a deep amber colour.
- Periodically swirl the pan.
- When the sugar has caramelized in the pot, turn off the heat.
- Add in the bourbon, lemon juice and 1/2 c. of cream.
- Return pan to the heat. Swirl the pan till mix is liquid again.
- Gently toss most of the bananas into the sauce and swirl pan again.
- Scoop ice cream into a bowl and spoon a few extra banana slices over it. Cover with sauce. Top with whipped cream and a mint leaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 662 | |
| Calories from Fat 154 | 23% |
| Total Fat 17.51g | 22% |
| Saturated Fat 10.86g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 38mg | 2% |
| Potassium 253mg | 7% |
| Total Carbs 115.35g | 31% |
| Dietary Fiber 1.0g | 3% |
| Sugars 108.0g | 72% |
| Protein 2.85g | 5% |
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