Bananas Foster Milkshake

by0| PUBLISHED Apr 7, 2010 4:00 AM
Bananas Foster Milkshake
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. Caitlin Santomauro
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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.

Yield: serves 2

Ingredients

  • <sup>1</sup>⁄<sub>2</sub> cup packed dark brown sugar
  • 2 tbsp. unsalted butter
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground cinnamon
  • 3 tbsp. dark rum
  • 2 tbsp. heavy cream
  • <sup>1</sup>⁄<sub>4</sub> tsp. salt
  • 3 bananas, cut into 1/2" pieces
  • 3 heaping scoops vanilla ice cream
  • <sup>1</sup>⁄<sub>4</sub> cup milk

Instructions

  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.