Banana Rum Ice Cream

October 1, 2010

With the same ingredients as Bananas Foster, this ice cream can’t go wrong.  Thrown together as a cool dessert to follow and hot and spicy meal, it worked perfectly.  Drizzle it with a little caramel sauce for an extra treat.

I like it very rich, with lots of cream and half  & half.  Feel free to make a less fat-filled version if you’d like.

  • Cream, 1 1/2 cups
  • Half and Half and/or Milk, 3 1/2 cups
  • Dark Rum, 1 cup
  • Banana Liqueur, 1/2 cup
  • Dark Brown Sugar, 1 1/2 cups
  • Ripe Bananas, 3

In a heavy saucepan, combine the brown sugar and about a cup of the cream.  Heat, stirring occasionally, just until the sugar is dissolved.

Measure a cup of rum and pour it into a small heavy saucepan.  Bring it to a boil and let it simmer until it’s reduced by about half.

Meanwhile, combine the rest of the cream and half & half with the banana liqueur in a large bowl.

Add the cream/sugar mixture.

Pour in the rum.

Mash the bananas and add them to the mix.  Put the whole thing in the fridge for several hours or until it’s very thoroughly chilled.

Pour the mix into your ice cream maker and freeze.

Enjoy!

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{ 6 comments… read them below or add one }

1 Susan October 4, 2010 at 12:01 pm

Oh man! On a Monday morning – rum looks good – esp in the form of ice cream!

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2 Karen Bove October 4, 2010 at 2:28 pm

Rum always looks good :)

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3 kamran siddiqi October 4, 2010 at 5:59 pm

Your photos are absolutely lovely, Karen! I always love the shots that you take when you are pouring liquids or are dropping in flour/sugar into a bowl- they are very engaging (is that the right word?)! Great post! :)

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4 Karen Bove October 4, 2010 at 7:17 pm

Thanks Kamran! The photography is just as much for as the food for me.

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5 Rock Star Dad July 11, 2011 at 9:27 pm

Holy Cow. Booze and ice cream! Just when I thought neither of them could get any better. It’s like combining Superman with Gandalf!

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6 SamSummer July 20, 2011 at 12:08 am

Ok, trying this recipe. I didn’t have all of the ingredients, and I wanted a less fatty version. I am sure the original is sinfully decadent but I have to watch what I eat. Substituted cream with evaporated milk. Instead of whole milk used fat free. Used Puerto Rican Rum (not sure the difference between this and the dark rum) and I also used half the brown sugar only 3/4 cup. My mix is chilling and it tastes and smells delish, a little sweet but I know it will be more mild after freezing. Sooooo excited!!! Thanks for the recipe.

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