October 21, 2016


 Milk - 3 cups
Cream - 1 cup
Sugar - 1 cup
Ginger - 1 tbsp (peeled and finely sliced)
Egg yolks - 6
Ripe bananas -900 gms (peeled and cut into 1/4" thick slices)
Dark rum - 2 tbsp (optional)


  • Place the milk, cream, 1/2 cup of the sugar, and the ginger in a heavy bottomed saucepan.
  • Bring just to a boil, and immediately remove from the heat.
  • Cover and let infuse for 15 minutes.
  • Meanwhile, whisk together the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl, until slightly thickened and lemon coloured. Set aside.
  • Bring the milk mixture to a boil over high heat, while stirring occasionally.
  • Slowly pour into the egg mixture while whisking vigorously and continuously.
  • Return to the saucepan,cook in low heat while stirring gently 4-5 minutes, or until the mixture is thick enough to coat the back of a spoon. Do not let the mixture boil.
  • Immediately strain through a fine sieve into a clean bowl set over an ice water bath, and stir the custard until chilled.
  • While the mixture is cooling, place the bananas in a food processor, add the rum, and puree until smooth.
  • Transfer to large mixing bowl and stir in the chilled custard.
  • Pour the mixture into the ice cream maker and freeze.
  • Serve in chilled bowls or frosted glasses.

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