in Dessert Recipes, USA or Canada

Banana Cinnamon Rum Ice Cream

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Ingredients for 6 servings:

  • 3 eggs
  • 140 g sugar
  • 480 ml cream
  • 240 ml milk
  • 2 tbsp cinnamon, ground
  • 2 tbsp rum (brown)
  • 2 bananas, overripe
  • 30 ml lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

American recipe

Beat the eggs with a whisk for 1-2 minutes until frothy. Gradually add the sugar, stirring until dissolved. Then stir in the cream and milk. Finally, stir in the cinnamon and rum (no more than 2 tablespoons, otherwise the ice cream won’t freeze). Freeze almost completely in an ice cream maker. Alternatively, pour into a bowl and place in the freezer. Stir vigorously every hour to keep the ice cream cream creamy. Puree the bananas and lemon juice. Just before the prepared ice cream is completely frozen, add or stir in the banana puree and freeze completely.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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