Banana Rum Ice Cream

1. 1

   In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking.

2. 2

   In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute.

3. 3

   Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water.

4. 4

   Chill the custard until it is cold and stir in the vanilla and the cream.

5. 5

   In a food processor puree the bananas, stir the puree into the custard , and chill the mixture until it is cold.

6. 6

   Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

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