Step 1

Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl. Add butter in a large skillet over medium heat. Melt completely. Stir in the brown sugar, dark rum, and cinnamon until smooth. Bring to a boil.

Step 2

Add the bananas and toss to coat. Cook an additional 2-3 minutes, until the bananas have softened. Remove from the heat and refrigerate until ready to use.

Step 3

In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and kosher salt.

Step 4

Whisk for 2-3 minutes, until the sugar is dissolved into the mixture. You should not feel any grit if you rub the mixture together between two fingers.

Step 5

Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 25 minutes), until it is thick and the consistency of soft-serve ice cream.

Step 6

In the last two minutes of the churn, add the chilled banana foster mixture and churn until combined.

Step 7

Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.

Step 8

Let sit at room temperature for about 5 minutes before serving.