In a bowl mix the vanilla ice cream with the Ponti Balsamic Vinegar of Modena Rich and Creamy and chill it in the freezer for 1 hour.
To prepare the rum caramel sauce, combine sugar and water in a small saucepan over medium heat and cook, stirring, until it begins to melt.
Pour in the rum and flambé.
When the sugar starts to caramelize, add the peeled and sliced bananas and cook for about 1 minute.
Place the bananas on a dessert dish and serve with a ice cream, mint leaves and few drops of Ponti Balsamic Vinegar of Modena Rich and Creamy.
120 gr granulated white sugar
4 tablespoons dark rum
4 tablespoons water
400 gr vanilla ice cream
5 or 6 tablespoons Ponti Balsamic Vinegar of Modena Rich and Creamy
1 sprig of fresh mint