This luscious ice cream combines the tropical sweetness of ripe bananas with the warmth of dark rum and a hint of spice. For extra richness, use duck egg yolks from Clara’s Eggs Farm at the Aptos Farmers Market—you’ll taste the difference in every creamy bite!
INGREDIENTS:
1 1/2 cups whipping cream
1 1/2 cups half and half
6 large egg yolks (use duck egg yolks, if possible)
2/3 cup sugar
3 tablespoons Meyers’s dark rum
1 teaspoon pure vanilla extract
1/8 teaspoon nutmeg
1 lb. ripe bananas, peeled and mashed
2 tablespoons fresh lemon juice
METHOD:
In a heavy medium saucepan, heat the cream and half-and-half over medium heat until just beginning to simmer.
In a large bowl, whisk together the egg yolks and sugar until smooth.
Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper them. Gradually whisk in the remaining hot cream mixture.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 7 minutes). Do not let it boil.
Strain the custard into a clean large bowl. Stir in the rum, nutmeg, and vanilla. Let cool slightly.
In a food processor or blender, purée the bananas and lemon juice until smooth. Stir the banana mixture into the custard.
Cover and chill until very cold, at least 3 hours or up to 1 day.
Churn in an ice cream maker according to the manufacturer’s directions. Transfer to a covered container and freeze until firm, up to 3 days.
YIELD: Makes about 2 quarts.
