Bananas Norman Foster

• 3 ripe bananas, pureed
• Plain Custard Base
• 12 stick (4 tablespoons) butter
• 14 cup packed light brown sugar
• 14 cup dark rum (such as Appleton Estate)
• 2 sticks (16 tablespoons) unsalted butter
• 2 cups packed light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon natural vanilla extract
• 2 cups sifted pastry flour, or 1 34 cups sifted all-purpose flour plus
• 14 cup sifted cake flour (sift before measuring)
• 34 cup unsweetened cocoa powder
• 12 teaspoon kosher salt
• 12 teaspoon baking soda
• 1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)

1. To Make the Ice Cream:
2. 1 Mix pureed bananas into base with an immersion blender or a hand mixer.
3. 2 Process in an ice cream maker according to manufacturers instructions.
4. 3 Meanwhile, in a wide saucepan, melt butter and brown sugar together and bring to a boil over
5. medium heat.
6. Add rum, let flame, bring back to a boil, and turn off heat.
7. Let caramel cool.
8. 4 Transfer churned ice cream to a bowl and fold in caramel to make an attractive swirl.
9. 5 Scrape into an airtight storage container.
10. Freeze for a minimum of 2 hours before serving.
11. To Make the Cookies:
12. 1 Mix wets: Place butter in a saucepan and set over low heat until just half is melted.
13. Cool for 5 minutes.
14. 2 Pour cooled butter into a large bowl.
15. Add sugar and whisk to combine.
16. Whisk in egg and yolk, one at a time, then whisk in vanilla.
17. Set aside.
18. 3 Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
19. 4 Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.
20. Fold in chocolate chips until evenly distributed.
21. 5 Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
22. 6 Preheat oven to 325 degrees, with racks in lower and upper thirds of oven.
23. Line two half-sheet baking pans with parchment paper.
24. 7 Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.
25. 8 Bake for 10 to 12 minutes, or until edges are light brown and centers are still wetdont overbake.
26. 9 Immediately transfer cookies to a cooling rack.
27. Let cool for 1 hour before serving.

bananas, custard base, butter, brown sugar, dark rum, butter, brown sugar, egg, egg yolk, natural vanilla, pastry flour, cake flour, cocoa, kosher salt, baking soda, chocolate chips

Taken from www.cookstr.com/recipes/bananas-norman-foster-bananas-foster-ice-cream-and-double-chocolate-cookies (may not work)