Banana Foster Ice Cream Pies
Individual graham cracker tart shells filled with homemade banana Foster ice cream, drizzled with caramel and topped with toasted meringue.
Ingredients
- 4 tbsp butter, cut into cubes
- 0.5 cup brown sugar
- 0.5 tsp ground cinnamon
- 4 ripe bananas, peeled and halved lengthwise
- 0.3 cup banana liqueur
- 0.5 cup Myers rum
- 1 quart heavy cream
- 8 egg yolks
- 12 3-inch graham cracker tart shells
- 0.8 cup caramel sauce
- 4 egg whites
- 0.3 cup sugar
Instructions
- 1
In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste with the syrup for 2 minutes. Remove pan from burner, add banana liqueur and rum. Return to stove - the pan should flame; if not, ignite with a match. Shake until flame dies. Cool completely.
- 2
In a food processor, puree the banana Foster mixture until smooth. In a saucepan, bring the cream to a gentle boil. Whisk the egg yolks, then temper with 1 cup hot cream. Slowly add the egg mixture back to the cream and cook 4 minutes. Cool completely.
- 3
Whisk the banana puree into the cream mixture. Process in an ice cream machine per manufacturer directions.
- 4
Place a tablespoon of caramel over each tart shell. Fill with a heaping 1/2 cup of ice cream. Freeze until frozen, about 1 hour.
- 5
Beat egg whites to soft peaks, add sugar and beat to stiff peaks. Spread meringue over the frozen tarts. Broil until lightly browned. Serve immediately.