Preparation

Cajeta

In large saucepan, bring the milk, sugar, and cinnamon stick to a simmer, stirring frequently.

Remove from the heat, add the baking soda, and stir to combine. When the bubbles disappear, return the pan to medium heat. Bring to a brisk simmer, stirring frequently, until the mixture begins to turn golden brown, about one hour. Continue to simmer until the mixture thickens to the consistency and color of maple syrup, about 20 minutes. Remove from the heat, strain through a fine mesh sieve, and set aside keeping warm.  

Ice Cream 

 Whisk egg yolks, honey and cornstarch in a bowl until thick and foamy. Place milk into a saucepan, bring to a boil, and then slowly pour into the yolk mixture, whisking constantly. 

Return the mixture into the saucepan and cook over low heat stirring, until the custard thickens and is smooth. Pour into a bowl and chill. Using an ice cream maker, stir the crème friache into the custard and churn in the ice cream maker until thick and firm enough to scoop.

Bake banana.

 Preheat oven to 350*. Place unpeeled banana on a baking sheet and brush with lemon juice. Bake for about 20 minutes, until skin turns black and the flesh gives a little. Or you may place on a low heat grill until black. Cool to touch.