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.
- 1⁄2 cup packed dark brown sugar
- 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
- 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.
- 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.