Banana
Rum
Ice
Cream
1
1/2
cup
whipping
cream
1
1/2
cup
half
and
half
6
lg
egg
yolks
2/3
cup
sugar
3
tbsp
dark
rum
1/2
tsp
vanilla
extract
1
lb
ripe
bananas,
peeled
2
tbsp
fresh
lemon
juice
Pour
cream
and
half
and
half
into
heavy
medium
saucepan.
Bring
mixture
just
to
simmer.
Whisk
yolks
and
sugar
in
large
bowl
to
blend.
Gradually
whisk
in
hot
cream
mixture.
Return
mixture
to
same
saucepan
and
stir
over
medium-low
heat
until
mixture
thickens
and
leaves
path
on
back
of
spoon
when
finger
is
drawn
across,
about
7
minutes
(do
not
boil).
Strain
custard
into
clean
large
bowl.
Stir
in
rum
and
vanilla.
Refrigerate
until
cold,
about
2
hours.
Puree
bananas
and
lemon
juice
in
processor
until
smooth.
Stir
into
custard.
Process
in
ice
cream
maker
according
to
the
manufacturer's
instructions.
Transfer
to
covered
container
and
freeze.
(Can
be
prepared
3
days
ahead.)
Makes
about
2
quarts.
Submitted By (Miki)
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