Glace à la banane, sauce au chocolat

• 6 ounces (170 g) semisweet chocolate, broken into bits
• 5 tablespoons dark rum</

In a saucepan, melt the chocolate with 3 tablespoons of the rum over low heat, stirring occasionally until smooth. Off heat stir in the evaporated milk. Set aside to cool.

Peel the bananas and purée them in a food processor or a food mill. Add the zest and juice of the lime, the remaining ru