Pan Seared Cinnamon Bananas Over Vanilla Ice Cream Recipes

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VANILLA ICE CREAM WITH PECANS, BANANAS FOSTER - COINTREAU SAUCE



Vanilla Ice Cream With Pecans, Bananas Foster - Cointreau Sauce image

Please note: Exercise caution when you add the bourbon and the Cointreau. Stand well back from the pan, and keep the area as clear as possible.

Provided by Witch Doctor

Categories     Frozen Desserts

Time 44m

Yield 12 serving(s)

Number Of Ingredients 11

12 tablespoons unsalted butter
1 cup dark brown sugar, firmly packed
4 tablespoons pecans, chopped
1 teaspoon ground cinnamon
8 ripe bananas, sliced in 1/2-inch diagonal rounds
1/2 cup Bourbon
1 cup Cointreau liqueur
1 cup heavy cream
4 teaspoons grated orange zest, firmly packed
1/2 gallon vanilla ice cream (enough for 12 generous scoops)
3 pralines, quartered

Steps:

  • Divide the butter, brown sugar, pecans, and cinnamon evenly between two large, heavy skillets at high heat. Stir until the sugar is dissolved and the mixture is brown and bubbling, about 2 minutes.
  • Divide the bananas between the two skillets and continue to cook, turning once or twice, until the bananas just begin to brown, about 2 minutes.
  • Remove the skillets from the heat and divide the bourbon between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the bourbon (or use a long safety match). Cook until the flames are completely exhausted.
  • Remove the skillets from the heat and divide the Cointreau between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the Cointreau (or use a long match). Cook until the flames are completely exhausted.
  • Remove the skillets from the heat, divide the heavy cream and orange zest between them, and stir the contents of each pan until blended.
  • Divide scoops of vanilla ice cream among 12 bowls. Divide the sauce, ladling it evenly around. Garnish each ice cream scoop with a quarter praline stuck into the top. Serve immediately.

Nutrition Facts : Calories 560.7, Fat 32.9, SaturatedFat 18.7, Cholesterol 99.3, Sodium 92.9, Carbohydrate 59.7, Fiber 3.3, Sugar 47.6, Protein 5.2

BANANA CINNAMON ICE CREAM



Banana Cinnamon Ice Cream image

Source: Eagle Brand Website **Directions listed for both ice cream freezer and fridge-freezer method.

Provided by Mom2Rose

Categories     Frozen Desserts

Time 3h5m

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 5

3 cups half-and-half
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 cup mashed banana
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

Steps:

  • In ice cream freezer container, combine all ingredients; mix well.
  • Freeze according to manufacturer's instructions.
  • Store leftovers covered in refrigerator.
  • Notes:
  • Refrigerator-Freezer Method: Omit half-and-half.
  • In large bowl, combine EAGLE BRAND® and vanilla; stir in bananas and cinnamon.
  • Fold in 2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping).
  • Pour into 9x5 inch loaf pan or other 2 quart container; cover.
  • Freeze 6 hours or until firm.
  • Store leftovers covered in freezer.

Nutrition Facts : Calories 410.4, Fat 19.8, SaturatedFat 12.3, Cholesterol 67.3, Sodium 134.2, Carbohydrate 50.4, Fiber 1.2, Sugar 41, Protein 9.2

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