You can use chicken eggs in this recipe, but duck egg yolks add amazing richness to ice cream! You can find them at Mora Family Farms at the Aptos Farmers Market at Cabrillo College on a regular basis.
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:
Pour cream and half and half into a heavy medium saucepan. Bring mixture just to simmer. Whisk egg yolks and sugar in a large bowl to blend. Whisk a half cup of the hot cream mixture into the yolk mixture. Very gradually whisk in the remaining hot cream mixture.
Return mixture to the saucepan and continue whisking over medium-low heat until mixture thickens and leaves a path on the back of the spoon when a finger is drawn across it, about 7 minutes. Do not allow the mixture to boil. Strain custard into a clean large bowl. Stir in rum, nutmeg, and vanilla.
Purée bananas and lemon juice in processor until smooth. Stir into the custard. Process in ice cream maker according to the manufacturer’s instructions. Transfer to a covered container and freeze. Can be prepared 3 days ahead.
YIELD: Makes about 2 quarts.
