Ginger Ice Cream with Caramel Bananas and Pecans

To make the ice cream: In a saucepan, bring the milk, cream, and ginger to a boil. In a bowl, whisk the egg yolks with 100 grams (3 1/2 ounces) sugar until thick and creamy. Stir the hot cream-milk mixture into the egg yolk mixture until smooth. Return to the saucepan and cook over low heat, stirring constantly, until thickened. Do not allow the mixture to come to a boil.

Pour the mixture through a fine-mesh sieve and allow it to cool. Freeze the mixture in an ice cream maker (or pour it into a shallow metal bowl and place in the freezer for 4 hours, stirring vigorously every 30 minutes).

Just before serving, peel the bananas and slice on an angle. In a sauté pan, heat the remaining 50 grams (1 3/4 ounces) sugar until light brown. Add bananas and pour in orange and lemon juices. Add the salt, rum, and maple syrup and simmer for 2 minutes.