Banana Caramel Milkshake
When i saw the recipe and picture of this in “cottage living” magazine, i just had to make it immediately. What a delicious once in a while indulgence. --recipe courtesy karen barker-- cooks note: using a frozen banana will give the shake an extra-creamy consistency and store bought caramel sauce can be substituted for the homemade. Time does not include freezing the banana or cooling the caramel sauce. I topped ours with whipped cream, a drizzle of caramel, and garnished with a maraschino cherry and a couple of banana chips. Enjoy! * 5/16/07 – i have edited step #3 to include more detailed directions and added an approximate cooking time. it is the most important step in making a successful caramel sauce. My apologies.
Steps
To make caramel sauce:.
Bring cream to just under a boil over medium heat in a medium saucepan.
Combine sugar , lemon juice , and 3 tablespoons water into a separate saucepan.
Place over medium heat , and , without stirring , bring to a simmer.
Continue to cook while swirling the pan around until it becomes a deep caramel color , about 6 to 8 minutes let the color be your guide.
Slowly add hot cream , stirring constantly with a wooden spoon.
Cook 1 minute to dissolve caramel.
Remove from heat.
Stir in vanilla , kosher salt , and rum.
Let cool.
Store refrigerated in an airtight container up to 5 days.
Bring to room temperature before using.
To make milkshake:.
Process 1 / 2 cup caramel sauce and all ingredients in a blender until smooth.
Serve in individual glasses , and top with additional caramel sauce , if desired.
Ingredients
caramel sauce, banana, vanilla ice cream, milk, whipping cream, sugar, lemon juice, water, vanilla extract, kosher salt, dark rum