Grilled Bananas with Rum Ice Cream and Mexican Hot Chocolate Sauce

• 4 firm-ripe bananas
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1/4 cup firmly packed brown sugar
• 2 cups heavy cream
• 2 cups milk
• 1 vanilla bean, halve lengthwise
• a 2-by 1/2-inch piece lemon zest, removed with a vegetable peeler
• 2/3 cup firmly packed brown sugar
• 8 large egg yolks
• 1/4 cup good-quality dark rum such as Bacardi Black
• 1/4 pound (about 1 1/2 tablets) Mexican chocolate* such as Ibarra, chopped
• 1 cup half-and-half
• available at some specialty foods shops

1. Prepare grill.
2. Peel bananas and halve lengthwise.
3. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat.
4. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side.
5. (If bananas are difficult to handle you may grill them on 1 side only.)
6. Serve bananas like a banana split with ice cream and chocolate sauce.
7. In a 2 1/2- to 3-quart heavy saucepan combine cream and milk.
8. Scrape seeds from vanilla bean into cream mixture, dropping in bean.
9. Add zest and bring mixture just to boil.
10. In a large metal bowl whisk together brown sugar and yolks until combined well.
11. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan.
12. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes.
13. (Do not let custard boil or it will curdle.)
14. Pour custard through a very fine sieve into cleaned metal bowl and cool slightly.
15. Stir in rum and chill, covered, until cold.
16. Freeze custard in an ice-cream maker.
17. Makes about 1 1/2 quarts.
18. In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted.
19. (The sauce will have a very thin consistency, like that of hot chocolate.)
20. Serve sauce warm.
21. Makes about 1 cup.

bananas, unsalted butter, brown sugar, heavy cream, milk, vanilla bean, lemon zest, brown sugar, egg yolks, good, chocolate, foods shops

Taken from www.epicurious.com/recipes/food/views/grilled-bananas-with-rum-ice-cream-and-mexican-hot-chocolate-sauce-12687 (may not work)