Rating: 4 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 9 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
30 mins
freeze:
12 hrs
total:
12 hrs 30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In medium mixing bowl beat brown sugar, egg yolks, and cinnamon with an electric mixer about 4 minutes; set aside.

    Advertisement
  • In medium saucepan heat and stir the milk, cream, and 1/2 teaspoon salt until just simmering. Slowly stir about 1 cup of the hot milk mixture into the egg yolk mixture. Return all egg yolk mixture to saucepan. Heat and stir constantly (do not boil) until mixture thickens. Remove pan from heat and place in bowl of ice water; stir 2 to 3 minutes to cool.

  • Mash the 2 bananas with the lemon juice. Stir into thickened mixture along with rum and vanilla (mixture may appear slightly curdled). Transfer to large bowl. Cover; refrigerate overnight.

  • Freeze in 1-1/2- or 2-quart ice cream freezer according to manufacturer's directions. Serve with sliced bananas and caramel topping. Makes about 8 (1/2-cup) servings.

Nutrition Facts

198 calories; fat 7g; cholesterol 147mg; saturated fat 4g; carbohydrates 28g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 25g; protein 4g; vitamin a 340.1IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 24.2mcg; vitamin b12 0.5mcg; sodium 180mg; potassium 226mg; calcium 101mg; iron 0.5mg.
Advertisement