So I mentioned that four of those bananas were mine. Off limits. Not to be eaten. I may have said all of those things a few times, because one day I wandered into the kitchen to see this.
Yep, I live with a Southern comedian. (And I guess he’s not the only one who thinks he’s funny, because I put this picture up on my Framed Cooks Facebook page and it got more “Likes” than anything else I have ever posted. As if he needed any more encouragement.)
Anyway, this ice cream is as simple as this: Simmer some dark rum, some sugar and some golden raisins together and let them cool for a half hour. Meantime, take your four precious bananas and whirl them in the food processor with a can of sweetened condensed milk until they are smooth and silky. Now whip a couple of cups of heavy cream until it’s, well, whipped.
Now fold the banana mixture into the whipped cream, and then stir in the rum mixture. Your ice cream mixture is going to be a little bit liquid…no worries, it’s doing just what it should. Pour the whole thing into a loaf pan, and cover it with plastic wrap. Now tuck it into the furthest, coldest part of your freezer, crank the freezer up to the highest setting, and leave it alone for 24 hours. The rum is going to need about that long to freeze up.
When you pull it out, it will be a gorgeous, soft, creamy, banana-infused ice cream, all ready to be scooped into dishes and garnished with toasted coconut. It’s enough to make everyone in your house keep their mitts off your bananas with no wisecracks.
(I secretly love the wisecracks. Don’t tell him.)
Serves: 1½ quarts
- ¾ cup dark rum
- ¾ cup golden raisins
- ½ cup sugar
- 4 soft ripe bananas, sliced
- 1 can sweetened condensed milk (14 ounces)
- 2 cups chilled heavy cream
- Toasted sweetened coconut for garnish (optional)
- 1. Put rum, raisins and sugar into a saucepan and bring to a full boil. Turn off heat and cool for 30 minutes.
- 2. Put bananas and condensed milk into a food processor and process for 2 minutes until smooth.
- 3. Whip the cream until stiff peaks form, about 2-3 minutes.
- 4. Fold the banana mixture into the whipped cream, and then stir in the rum mixture until fully incorporated. Mixture will be a thick liquid...this is the way it should be!
- 5. Pour into a 5x9 inch loaf pan and cover with plastic wrap.
- 6. Freeze in the coldest part of your freezer (usually in the back) with the freezer on the highest setting for 24 hours.
- 7. Serve garnished with toasted coconut.
Recipe adapted from Everyday Food
White Chocolate Ice Cream from Framed Cooks
Milkiest Chocolate Ice Cream In The World from Leite’s Culinaria
Double Chocolate and Banana Ice Cream Cake from Sweetapolita