Yield: 1 servings
|2 pounds||Ripe bananas|
|⅓ cup||Fresh orange juice|
|2 tablespoons||Fresh lime or lemon juice|
|2 tablespoons||Dark rum|
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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.