To make the spiced ice cream: In a medium bowl, break up the ice cream with a spoon, then mix in the nutmeg, ginger, and cloves. Cover the ice cream and return it to the freezer. Keep the ice cream frozen until ready to serve.

To cook the bananas: In a 12-inch nonstick frying pan, melt the butter over medium heat. Stir in the brown sugar, lemon juice, and cinnamon. Slice the bananas in half lengthwise and lay the bananas cut side down in the butter mixture. Cook for about 3 minutes, or until the bananas are caramelized on the underside and the sugar mixture has melted and become golden brown.

Remove the pan from the heat. Add the rum. Using a long match, carefully ignite the rum. Be sure to do this in a well-ventilated area and away from any flammable material. Allow the flame to burn out. Turn the bananas over. Return the pan to medium heat and stir in the cream. Baste the bananas with the caramel sauce for about 1 minute.

Divide the bananas between two plates. Spoon some sauce over the bananas. Top each with a scoop of ice cream, and then drizzle the remaining sauce over and around the ice cream and bananas. Serve immediately.