| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright3 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Ripe bananas |
| 1 1/2 |
c |
Sugar |
| 3 |
c |
Water |
| 1/3 |
c |
Fresh orange juice |
| 2 |
tb |
Fresh lime or lemon juice |
| 2 |
tb |
Dark rum |
INSTRUCTIONS
Preheat the oven to 375 degrees. Set the whole, unpeeled bananas on a
baking sheet and roast them for 15 minutes or until their skin is black and
just beginning to split. Remove from the oven and, when cool enough to
handle, discard the skin. You should have 2 cups of banana pulp. While the
bananas are roasting, in a medium saucepan over moderate heat, stir the
sugar with the water and simmer, stirring, until the sugar is completely
dissolved. Remove from the heat and cool. In a bowl, combine the banana
pulp, cooled sugar syrup, the citrus juices and rum. Refrigerate the
mixture for 2 hours or until very cold. Freeze in an ice cream maker
according to the manufacturer's directions. Transfer to a storage container
and place in the freezer for a few hours to allow the flavors to mellow.
The ice is best served within 2 days. This recipe yields 2 quarts.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9656 broadcast 08-06-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-02-1996
Recipe by: John Ash
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