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.)
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