Banana Rum Ice Cream Recipes

BANANA-RUM-RAISIN ICE CREAM

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).

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM

Steps:

• Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
• Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
• In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
• Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
• Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
• After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

BANANA-RUM ICE CREAM

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.)

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 CREAM

Steps:

• In a shaker half-filled with ice cubes, combine all of the ingredients.
• Shake well.
• Strain into a cocktail glass.

CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
• Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.