Baked Bananas with Cinnamon Ice Cream

As seen on Pennies on a Platter

For the Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
pinch of salt
ten 3-inch (8-cm) cinnamon sticks, broken up
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, salt, cinnamon sticks and 1 cup of the cream in a medium saucepan. Once warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Rewarm the cinnamon-infused milk mixture. Remove the cinnamon sticks with a slotted spoon and discard them or save them for garnish and presentation. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constanly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

For the Baked Bananas

orange zest from 1 orange
juice from 1 orange
brown sugar
stick butter (preferably unsalted, sweet cream)

Preheat oven to 400˚F.  Spray a baking pan with nonstick cooking spray.

Peel the bananas and cut horizontally in half, then again vertically in half, so there are four pieces per banana.  Place the bananas in the baking pan in a single layer, cut side up. Pour the juice evenly over the bananas, then sprinkle on the zest and brown sugar.  Dot on the butter and bake for 10 to 15 minutes.

Serve with a scoop of Cinnamon Ice Cream.

Source:  Cinnamon Ice Cream adapted from "The Perfect Scoop" by David Lebovitz, Baked Bananas adapted from Epicurious