Banana Rum Ice Cream
With the same ingredients as Bananas Foster, this ice cream can’t go wrong. Thrown together as a cool dessert to follow and hot and spicy meal, it worked perfectly. Drizzle it with a little caramel sauce for an extra treat.
I like it very rich, with lots of cream and half & half. Feel free to make a less fat-filled version if you’d like.
-Cream, 1 1/2 cups
-Half and Half and/or Milk, 3 1/2 cups
-Dark Rum, 1 cup
-Banana Liqueur, 1/2 cup
-Dark Brown Sugar, 1 1/2 cups
-Ripe Bananas, 3
In a heavy saucepan, combine the brown sugar and about a cup of the cream. Heat, stirring occasionally, just until the sugar is dissolved.
Measure a cup of rum and pour it into a small heavy saucepan. Bring it to a boil and let it simmer until it’s reduced by about half.
Meanwhile, combine the rest of the cream and half & half with the banana liqueur in a large bowl.
Add the cream/sugar mixture.
Pour in the rum.
Mash the bananas and add them to the mix. Put the whole thing in the fridge for several hours or until it’s very thoroughly chilled.
Pour the mix into your ice cream maker and freeze.