This dessert is easy to make on a cleaned rack after grilling a main course.

　　

Ingredients

Serves 4

　　4 firm-ripe bananas

　　1/2 stick (1/4 cup) unsalted butter, melted and cooled

　　1/4 cup firmly packed brown sugar

　　

For rum ice cream:

2 cups heavy cream

　　2 cups milk

　　1 vanilla bean, halve lengthwise

　　a 2-by 1/2-inch piece lemon zest, removed with a vegetable peeler

　　2/3 cup firmly packed brown sugar

　　8 large egg yolks

　　1/4 cup good-quality dark rum such as Bacardi Black

　　

For Mexican hot chocolate sauce:

1/4 pound (about 1 1/2 tablets) Mexican chocolate* such as Ibarra, chopped

　　1 cup half-and-half

　　available at some specialty foods shops

　　

Step 1

Prepare grill.

　　

Step 2

Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)

　　

Step 3

Serve bananas like a banana split with ice cream and chocolate sauce.

　　

To make rum ice cream:

Step 4

In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.

　　

Step 5

In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)

　　

Step 6

Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.

　　

To make Mexican hot chocolate sauce:

Step 7

In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

　　La Parilla: The Mexican Grill, published by Chronicle Books.