1. Peel the plantain and slice lengthwise, then cut each half crosswise, creating four pieces total. Set aside.

For the Caramel Sauce

1. In a medium sauté pan, melt the butter over medium-low heat. Add brown sugar, cinnamon, and a pinch of sea salt to the melted butter. Stir gently and cook for about 1-2 minutes, until smooth and bubbly.

For the Plantains

1. Place the plantain slices into the caramel sauce, carefully turning occasionally to coat evenly. Cook for about 2-4 minutes until plantains are tender and caramelized, gently turning them in the sauce to ensure even cooking.

For the Flambé

1. Carefully add the Grand Marnier and dark rum to the pan. Tilt the pan slightly and, using a long lighter or match, carefully ignite the alcohol. Allow flames to burn off completely (this usually takes about 30 seconds to 1 minute). Remove the pan from heat immediately after the flames subside.

For Serving

1. Place 2 scoops of vanilla ice cream into each serving bowl. Top ice cream with caramelized plantains and drizzle generously with warm caramel rum sauce from the pan. Serve immediately.