07 July, 2012

Banana rum raisin ice cream

 Haagen-Dazs Rum Raisin is my favorite ice cream.  I saw this recipe on Martha Stewart's site a few months ago and since I've seen it on a few blogs.  It's simply devine!  It's decadent and wonderful and best of all - easy! 

Banana Rum Raisin Ice Cream
3/4 cup dark rum (I used regular Bacardi)
3/4 cup golden raisins
1/2 cup sugar
4 soft-ripe medium bananas, coarsely chopped
1 can (14 ounces) sweetened condensed milk
2 cups cold heavy cream

toasted coconut (optional)
  • In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
  • In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).

No comments:

Post a Comment