Vanilla Ice Cream with Bananas and Caramel Sauce

Mmm. Sweet and gooey.

You can substitute cinnamon, ginger, or cardamom ice cream. Or if you can’t find them, let vanilla ice cream sit at room temperature for about 10 minutes and then mix in anywhere from 1 teaspoon to 1 tablespoon ground cinnamon or cardamom or a combination of both.

Serves 6.

2 cups heavy cream
½ cup sugar
1 tablespoon unsalted butter, at room temperature
6 cups vanilla ice cream
2 ripe bananas, thinly sliced

1. Place the cream in a small pot over high heat and cook until it is just scalded. Place the sugar in another pot and cook, stirring until it caramelizes, about 5 minutes. Add the sugar to the cream and mix until smooth. Add the butter.

2. Place the ice cream in individual bowls or wine glasses, top with the banana slices and drizzle with the warm caramel sauce. If necessary, you can reheat the sauce by placing it in a larger pan and warming over a very low heat.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)