Banana-Rum-Raisin Ice Cream

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 quarts
Banana-Rum-Raisin Ice Cream

Source: Everyday Food, March 2012

Ingredients

  • 3/4 cup dark rum
  • 3/4 cup golden raisins
  • 1/2 cup sugar
  • 4 soft-ripe medium bananas, coarsely chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups cold heavy cream

Directions

  1. 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.

  2. 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).

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