Banana-Rum Ice Cream – a delicious recipe with whipping cream, egg yolks, sugar, dark rum, vanilla, bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.)
873
kcal
Calories
58
g
Fat
68
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups whipping cream, 1 1/2 cups half and half, 6 large egg yolks, 2/3 cup sugar, and more.
Yes, Banana-Rum Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
