** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Pour cream and half and half into heavy medium saucepan.
2. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend.
3. 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).
4. Strain custard into clean large bowl. Stir in rum and vanilla.
5. Refrigerate until cold, about 2 hours. Puree bananas and lemon juice in processor until smooth.
6. Stir into custard. Process in ice cream maker according to the manufacturerand.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Banana, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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