Bananas Foster Milk Shake
Caramel and rum are perfect partners for bananas in this thick and creamy milk shake, a riff on a classic New Orleans dessert; we got the idea for the shake from our friend Drew Curren, chef of 24 Diner in Austin, Texas. You can substitute a porter beer for the rum, if you like.
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Credit: Caitlin Santomauro
2 tbsp. unsalted butter
1/4 tsp. ground cinnamon
3 tbsp. dark rum
2 tbsp. heavy cream
1/4 tsp. salt
3 bananas, cut into 1/2" pieces
3 heaping scoops vanilla ice cream
1/4 cup milk
1. Combine sugar, butter, and cinnamon in a 10" skillet over medium-high heat. Cook, stirring constantly, until sugar dissolves. Stir in rum, heavy cream, salt, and bananas and cook, stirring occasionally, until bananas are browned and soft, about 5 minutes. Transfer banana mixture to a small bowl and refrigerate until chilled.
2. Working in two batches, combine half the banana mixture, ice cream, and milk in a blender. Purée until smooth and transfer to a chilled glass.
SERVES 2
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