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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Banana Rum Ice Cream

Recipe Tags: Ice Cream Recipes

Date Added: January 26, 2013

Ingredients:

1 1/2 Cups Cream (up to 3)
1 1/2 Cups Half & Half (or milk)
6 Eggs yolks (up to 5)
Cup Sugar
3 Tablespoons Dark Rum (up to 3)
1/2 Teaspoon Vanilla or orange flower water; optional
1 Pound Ripe Banana (about 3 med), peeled
2 Tablespoons Fresh Lemon Juice up to 2
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Directions:

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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