Banana Rum Ice cream recipe
3/4 cup sugar
1 tablespoon cornstarch
2 egg yolks
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup heavy cream, chilled
In a bowl whisk together the sugar, cornstarch, egg yolks, egg.
Scalded the milk and add it in a stream, whisking. In a heavy
saucepan bring the mixture to a boil over moderate heat, whisking,
and boil it, whisking, for a minute. Add the rum, boil the custard
for one minute more, and strain it through a fine sieve into a bowl.
Chill the custard until it is cool and stir in the vanilla and the
cream. In a food processor purée the bananas and stir the purée into
the custard. Chill the mixture until it is cold. Freeze the mixture
in an ice cream freezer according to the manufacturers instructions.