Banana Rum Ice Cream
5 1/2 cup Whipping cream
5 1/2 cup Half and half
6 Egg yolks
2/3 cup Sugar
3 tbl Dark rum
1/2 tsp Vanilla extract
1 lb Ripe bananas (about 3 medium), peeled
2 tbl 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. |