| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | April 1991 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 2 | lg | Egg yolks |
| 1 | lg | Whol egg |
| 2 | c | Milk |
| 3 | tb | Dark rum |
| 1 | ts | Vanilla |
| 1 | c | Well-chilled heavy cream |
| 5 | Bananas; (about 1 1/2 pounds) |
INSTRUCTIONS
In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor puree the bananas, stir the puree into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions. Makes about 1 1/2 quarts. Gourmet April 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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