• 1 very ripe yellow plantain (should be mostly black)
  • 1tbsp of Olive oil
  • 1 tbsp butter
  • 1⁄4 cup of light brown sugar
  • 1⁄4 tsp of cinnamon
  • 1⁄4 cup of rum
  • 3⁄4 cup of brown sugar
  • 1⁄4 cup of water
  • 1 cup of heavy cream
  • 2tbsp of rum
  • 2 tsp of unsalted butter
  • 1 tsp of vanilla extract


  1. ● In a medium saucepan combine brown sugar and water, cook on high until completely dissolved for about 1 min.
  2. ● Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes.
  3. ● Remove the pan from the heat and immediately add the heavy cream carefully, a mixture will splatter.
  4. ● Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick
  5. and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.
  6. ● Remove the pan from the heat and stir in the rum, vanilla extract, and butter.
  7. ● Hold on warm/lowest heat possible
  8. ● Slice the plantains on a bias
  9. ● In a heavy skillet, pan-fry the plantains in olive oil until nicely brown and crispy on all sides approx. 5 mins.
  10. ● Add brown sugar, butter and cinnamon, continue to saute for another 2 mins.
  11. ● To flambé: Add rum of choice carefully, if cooking on a gas stove, slightly tilt the pan towards the flame to ignite if you do not have a gas stove, ignite with a long match or stick lighter. Once the flames die out, simmer for another few minutes until syrupy.
  12. ● Remove ice cream from the freezer and fry for just 1 min.
  13. ● Serve over Maduros Foster and drizzle with rum caramel sauce