Banana Bliss Ice Cream

Heat the unsalted butter in a saucepan over medium heat until it starts to sizzle.

Slice the bananas 1/2 inch-thick and place in the hot butter. Sprinkle with dark brown sugar.

Cook the bananas on one side for 1-2 minutes until golden, then turn over and cook the other side for another 1-2 minutes.

Add the bourbon to the pan and cook for 1 more minute. Transfer everything to a blender and puree until smooth. Refrigerate the banana puree until needed.

In a saucepan, whisk together the milk, 1 cup of heavy whipping cream, dark brown sugar, egg yolks, and coarse Kosher salt. Cook the mixture over medium heat, while constantly whisking, until steaming hot but not boiling.

Remove the mixture from the heat, pour through a mesh strainer, and discard any bits of cooked egg.

Whisk the vanilla extract and the chilled banana puree into the ice cream base. Cover and refrigerate until well chilled, for at least 4 hours or overnight.

Whip the remaining 1 cup of heavy whipping cream until soft peaks form, then whisk the whipped cream into the chilled ice cream base.

Churn the ice cream in your ice cream maker, following the manufacturer's instructions, until it reaches a thick, soft-serve consistency.

Transfer the churned ice cream to a lidded container, drizzle with toffee butter bourbon sauce, and use a spoon to swirl everything together, leaving visible streaks of sauce.

Freeze the ice cream for 6-8 hours, or until firm enough to scoop. Serve with more of the toffee butter bourbon sauce.