While Bananas Foster is typically served with ice cream, milkshake maven Adam Ried decided to blend the caramelized bananas into ice cream for this Bananas Foster Shake. To make this shake you begin by slowly sautéing bananas with butter and brown sugar until gooey and soft and finish with a dramatic rum flambé. (Watch out, that stuff really does flame up!)
After the bananas are cooked and cooled, they are blended into French vanilla ice cream along with all of that great sauce and a little bit of extra rum. As you might imagine, this is one incredible shake with little bits of caramelized banana mixing with the warm notes of rum and creamy, cool vanilla ice cream. It's the kind of genius shake that makes you wonder what other desserts would work in milkshake form.
As always with our Drink the Book feature, we have five (5) copies of Thoroughly Modern Milkshakes to give away this week.
- 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
- 1 large banana, sliced (about 6 ounces/170 grams)
- 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
- 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
- Pinch of ground cinnamon
- 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
- 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty
For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a ﬂexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.