1. Combine the bananas, brown sugar and cinnamon together in a small bowl.
2. Heat the butter in a heavy-bottomed skillet over medium-heat until just melted.
3. Add the banana mixture and cook for five minutes until the sugar dissolves. Adjust the heat as needed to prevent burning.
4. Remove the skillet from the heat and add the banana liqueur and rum. Mix well off the heat.

NOTE: Do not add the liqueur directly from the bottles over the flame or the bottle may ignite and burst, causing a nasty accident.

1. Return the skillet to a medium flame and cook for 2–3 minutes until the alcohol evaporates. Turn off the heat and set aside.
2. Place a clean strainer and a heat-tolerant bowl close at hand.
3. Mix the cream, milk, and sugar together in a heavy saucepan.
4. Place the saucepan over medium heat and stir until the sugar dissolves.
5. Whisk the egg yolks together in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot cream mixture while whisking vigorously.
6. Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into a clean bowl.
7. Add the banana mixture to the custard and let it cool to room temperature (approximately one hour).
8. Add the vanilla and mix well.
9. Refrigerate for 4–6 hours, or overnight.
10. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.
11. Remove the container from the machine and transfer the ice cream to a container. Cover and freeze it for at least 4–6 hours to firm up.