Ginger Ice Cream with Maple Rum Bananas and Pecans – a delicious recipe with milk, whipping cream, fresh ginger, egg yolks, sugar, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring first 3 ingredients to simmer in medium saucepan.
2
Cover; let steep 20 minutes.
3
Bring to simmer again.
4
Strain into medium bowl.
5
Whisk yolks and sugar in large bowl until pale yellow, about 3 minutes.
6
Gradually whisk in milk mixture.
7
Return mixture to same saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil).
8
Strain custard into clean bowl.
9
Chill about 2 hours.
10
Process custard in ice cream maker.
11
Transfer to covered container and freeze until firm.
12
(Can be made 2 days ahead.)
13
Stir syrup and rum in heavy large skillet over medium heat.
14
Add bananas and heat through.
15
Spoon ice cream into bowls.
16
Top with bananas, sauce and nuts and serve.
1208
kcal
Calories
67
g
Fat
124
g
Carbs
34
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups milk (do not use low-fat or nonfat), 2 cups whipping cream, 1/2 cup chopped fresh ginger, 8 large egg yolks, and more.
Yes, Ginger Ice Cream with Maple Rum Bananas and Pecans 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.
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