| 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
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