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Categories:
unsalted butter light corn syrup sugar light brown sugar heavy cream dark rum vanilla salt lemon juice vanilla ice cream banana pistachios butterscotch sauce
Viewed: 10 - Published at: 4 years agoIngredients
- 8 tablespoons unsalted butter (1 stick)
- 2 tablespoons light corn syrup
- 34 cup granulated sugar
- 14 cup light brown sugar
- 13 cup heavy cream
- 1 teaspoon dark rum
- 1 teaspoon pure vanilla extract
- 12 teaspoon fine salt
- 12 teaspoon fresh lemon juice
- 2 scoops vanilla ice cream (or 1 scoop vanilla, 1 scoop chocolate)
- 1/2 a ripe banana, sliced
- 2 tablespoons lightly toasted pistachios
- 2 tablespoons butterscotch sauce, above
Method
- Heat the butter, corn syrup, and 14 cup of water in a medium saucepan over medium-low heat, stirring constantly, until the butter has melted.
- Stir in the granulated sugar and the brown sugar and scrape down sides of pan with a rubber spatula.
- Bring the mixture to a boil over medium heat (dont stir at this point).
- Cook until the mixture is light brown and a candy thermometer inserted in sauce reads 245 degrees F, 6 to 8 minutes.
- Remove from the heat.
- Carefully pour in the heavy cream, rum, vanilla extract, salt, and lemon juice.
- Stir to mix well.
- Cool to room temperature before using.
- Place the 2 scoops of ice cream in a bowl.
- Scatter over the banana slices and pistachios, drizzle with the butterscotch sauce, and serve.
