Step 1

Melt butter in a skillet over low-medium heat.

Step 2

Add brown sugar and cinnamon, stirring until sugar dissolves and mixture is bubbly.

Step 3

Add rum, stir to combine then bring to a simmer over medium heat. Cook for about 1 minute, stirring constantly.

Step 4

Add bananas, cook for about 2 minutes, coating bananas with sauce and flipping them halfway through.

Step 5

Reduce heat to low. Stream in heavy cream and stir until combined.

Step 6

Remove from heat and allow to cool. Once cool transfer to bowl, cover with plastic wrap and refrigerate until ready to add to ice cream mixture.

Step 7

Whisk together cream, milk, sugar, salt and vanilla until sugar dissolves. Stir well.

Step 8

Cover and refrigerate for a minimum of 3 hours, up to 24 hours.

Step 9

Pour mixture into ice cream maker and churn according to manufacturer's directions.

Step 10

When ice cream has finished churning, layer the ice cream and about 1/2-3/4 cup of the cooled Bananas Foster mixture in a freezer-safe container. Cover and freeze until firm.