Grill pan cooking, Elsa petersen-schlepelern
6 small bananas (i.e. sugar bananas, lady fingers, apple bananas) or 4 regular bananas, unpealed, and halved lengthwise
honey for brushing
ice cream:
1 quart whole milk
1 1/3 c sugar
grated zest of 2 limes
1 cinnamon stick, broken into pieces
1/4 c dark rum
2 egg whites (optional)
to make the ice cream, put the milk, sugar, zest, and cinnamon stick into a saucepan and bring to a boil, stirring. Boil for 2 minutes then remove from heat and cool (I cooled over an ice bath). Stir in the rum. Churn in ice cream maker or freeze in a plastic container. If the latter, when frozen, beat with a stick blender until thick and creamy. If using egg whites, beat them to a froth, and then blend into mixture.
Freeze the ice cream for up to a week.
To grill the bananas, brush the cut sides with honey, and put, cut side down, on a pre-heated grill or grill pan. Cook for about 5 minutees. Turn over and cook until flesh (poked with fork) is hot and creamy.
To serve, arrange banana halves, cut side up. Add ice cream and sprinkle with grated lime zest and cinnamon.