Banana-Rum Ice Cream
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.5 cups
Whipping Cream6 large
Egg Yolk2 cup
Sugar1 tsp
Vanilla Extract2 tbsps
Lemon Juice (fresh)Directions:
1
Pour cream and half and half into heavy medium saucepan
2
Bring mixture just to simmer
3
Whisk yolks and sugar in large bowl to blend
4
Gradually whisk in hot cream mixture
5
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)
6
Strain custard into clean large bowl
7
Stir in rum and vanilla
8
Refrigerate until cold, about 2 hours
9
Puree bananas and lemon juice in processor until smooth
10
Stir into custard
11
Process in ice cream maker according to the manufacturer's instructions
12
Transfer to covered container and freeze
13
(Can be prepared 3 days ahead
14
) Pour cream and half and half into heavy medium saucepan
15
Bring mixture just to simmer
16
Whisk yolks and sugar in large bowl to blend
17
Gradually whisk in hot cream mixture
18
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)
19
Strain custard into clean large bowl
20
Stir in rum and vanilla
21
Refrigerate until cold, about 2 hours
22
Puree bananas and lemon juice in processor until smooth
23
Stir into custard
24
Process in ice cream maker according to the manufacturer's instructions
25
Transfer to covered container and freeze
26
(Can be prepared 3 days ahead)