Chef Gary | Bananas Caribbean

Make the Ice Cream:

• Stir the mangos, lemon juice, salt, and ½ cup of sugar into a saucepan. Let stand for about 1 hour.
• Whisk the egg yolks with 6 tablespoons of sugar - whisk until light yellow and doubled in volume.
• Heat the milk, cream, and remaining ½ cup of sugar until just boiling.
• Slowly whisk the hot milk mixture into the egg yolks - be sure to temper the yolks first. Once combined, return to saucepan and heat over very low heat until it coats the back of a wooden spoon. Strain and cool. Refrigerate for at least 4 hours.
• Cook the mango mixture in their syrup until soft (about 5 minutes). Stir in the rum and cool. Refrigerate for at least 4 hours.
• Strain the mangos, reserving the liquid. Stir liquid into the milk/cream mixture and chill in an ice cream maker according to manufacturer's instructions. About 1 minute before finishing, stir in the reserved mango and finish chilling. Freeze for about 2 hours.

Make the Chocolate Rum Sauce:

• Melt the ingredients over a double boiler. Stir until well blended and smooth. Pour into a squeeze bottle. Serve warm.

Make the Simple Mango Sauce:

• Puree the mango and orange juice. Pour into a squeeze bottle.

Assemble the Bananas Caribbean:

• Sauté the banana slices quickly in the butter. Add the brown sugar and caramelize (about 2 minutes).
• Stir in the rum. Ignite and flambé to cook off the alcohol.
• Serve on a flat plate with the mango ice cream, chocolate sauce, and mango sauce (see photo below for serving suggestion).

Notes:

• The sauces keep for up to 2 weeks in the refrigerator.
• The ice cream keeps for 2 weeks in the freezer.

Glossary:

• "Flambé" means to pour liquor over food and light it in order to burn off the alcohol and impart the flavor of the liquor to the food.
• "Caramelize" means to heat sugar until it turns brown.
• "Temper" means to slowly raise the temperature of eggs by adding a small amount of hot liquid and whisking constantly. This helps avoid creating scrambled eggs.