BANANA-RUM-RAISIN ICE CREAM
Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
- In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).
Nutrition Facts : Calories 411 g, Fat 19 g, Fiber 1 g, Protein 5 g, SaturatedFat 12 g
BANANA RUM CREAM
Make and share this Banana Rum Cream recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a shaker half-filled with ice cubes, combine all of the ingredients.
- Shake well.
- Strain into a cocktail glass.
Nutrition Facts : Calories 153.9, Fat 5.5, SaturatedFat 3.4, Cholesterol 18.9, Sodium 11.8, Carbohydrate 1.1, Protein 0.8
BANANA RUM ICE CREAM
Steps:
- In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. 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. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.
BANANA-RUM ICE CREAM
Provided by Rich Keil
Categories Milk/Cream Rum Ice Cream Machine Dessert Frozen Dessert Banana Fall Summer Bon Appétit Oklahoma
Yield Makes about 2 quarts
Number Of Ingredients 8
Steps:
- Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. 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). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.
- Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)
VANILLA ICE CREAM WITH KIWI AND BANANA IN LIME RUM SYRUP
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small saucepan simmer water with sugar, rum, and zest 5 minutes. add kiwi and simmer 2 minutes. Cut banana into 1/4-inch slices and simmer in syrup 30 seconds. Transfer fruit with a slotted spoon to a bowl. Boil syrup until reduced to about 1/2 cup and stir in fruit.
- Serve fruit and syrup over ice cream.
BANANA ICE CREAM WITH LIME AND RUM
Make and share this Banana Ice Cream With Lime and Rum recipe from Food.com.
Provided by Ambervim
Categories Frozen Desserts
Time 10m
Yield 2 Cups
Number Of Ingredients 6
Steps:
- Slice the bananas crosswise 1/2 inch thick. Freeze on baking sheet until solid, about 1 hour. (Since I usually have some in the freezer, just take it out.).
- Preheat oven to 375. Toast the coconut for about 4 minutes or until golden. Let cool.
- Combine bananas, milk, sugar, lime juice and rum in a food processor or blender on steroids. Puree.
- Spoon into bowls, garnish with the toasted coconut and serve.
Nutrition Facts : Calories 447.4, Fat 15.4, SaturatedFat 14.4, Sodium 58.2, Carbohydrate 78.1, Fiber 4.3, Sugar 62.7, Protein 2.5
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