Best Banana Rum Ice Cream Recipes

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BANANA-RUM-RAISIN ICE CREAM



Banana-Rum-Raisin Ice Cream image

Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

3/4 cup dark rum
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

Steps:

  • 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).

Nutrition Facts : Calories 411 g, Fat 19 g, Fiber 1 g, Protein 5 g, SaturatedFat 12 g

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM



Banana-Rum Macadamia Flambe with Brown Sugar Ice Cream image

Provided by Ming Tsai

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 17

4 bananas, split into 3 equal parts (lengthwise along the stem), cut into 2-inch pieces
1/2 cup halved macadamia nuts
1/2 cup rum
2 tablespoons butter
4 martini glasses
Brown Sugar Ice Cream, recipe follows
Banana Chips, for garnish, recipe follows
3 cups milk
1 cup brown sugar
1 vanilla bean, preferably Tahitian, split lengthwise and scraped
3/4 cup egg yolks (from 5 to 6 large eggs)
1 cup, plus 2 tablespoons sugar
2 cups heavy cream
1 banana (firm, but not green), sliced lengthwise into 1/16 inch strips
4 ounces lemon juice
1/2 cup sugar
2 ounces water

Steps:

  • Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
  • Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
  • In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
  • Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
  • Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
  • After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

BANANA RUM ICE CREAM



Banana Rum Ice Cream image

Categories     Milk/Cream     Rum     Chocolate     Fruit     Dessert     Banana     Spring     Gourmet

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

3/4 cup sugar
1 tablespoon cornstarch
2 large egg yolks
1 large whole egg
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup well-chilled heavy cream
5 bananas (about 1 1/2 pounds)

Steps:

  • In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

VANILLA ICE CREAM WITH KIWI AND BANANA IN LIME RUM SYRUP



Vanilla Ice Cream with Kiwi and Banana in Lime Rum Syrup image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 7

1 cup water
1/4 cup sugar
1 tablespoon dark rum
1/4 teaspoon freshly grated lime zest
1 kiwi, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
1 small banana
vanilla ice cream

Steps:

  • In a small saucepan simmer water with sugar, rum, and zest 5 minutes. add kiwi and simmer 2 minutes. Cut banana into 1/4-inch slices and simmer in syrup 30 seconds. Transfer fruit with a slotted spoon to a bowl. Boil syrup until reduced to about 1/2 cup and stir in fruit.
  • Serve fruit and syrup over ice cream.

BANANA-RUM ICE CREAM



Banana-Rum Ice Cream image

Provided by Rich Keil

Categories     Milk/Cream     Rum     Ice Cream Machine     Dessert     Frozen Dessert     Banana     Fall     Summer     Bon Appétit     Oklahoma

Yield Makes about 2 quarts

Number Of Ingredients 8

1 1/2 cups whipping cream
1 1/2 cups half and half
6 large egg yolks
2/3 cup sugar
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1 pound ripe bananas (about 3 medium), peeled
2 tablespoons fresh lemon juice

Steps:

  • Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.
  • Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)

GRANNY SMITH APPLES WITH CRISPY BANANA AND RUM ICE CREAM



GRANNY SMITH APPLES WITH CRISPY BANANA AND RUM ICE CREAM image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 green plantain
1/4 cup raisins
1/4 cup raspberries
1/4 cup strawberries
2 tablespoons brandy
1 cup heavy cream
4 Granny Smith apples, sliced
2 tablespoons brown sugar
2 tablespoons apple flavored liqueur
2 tablespoons butter
1 pinch each nutmeg and cinnamon
1 teaspoon mint coulis
Pinch raspberry powder

Steps:

  • Peel banana and slice on a mandoline or by hand into very thin slices, lengthwise. Fold ends of banana together to make a circle. Pinch and put in deep fat fryer until golden brown.
  • Remove and drain on paper towels. Set aside.
  • Saute raisins, raspberries and strawberries. Add brandy and reduce. Finish with heavy cream.
  • Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg.
  • Put crispy banana ring in the center of each dish. Fill with apples. Put a scoop of rum ice cream on top. Lace fruit compote around. Combine 2 tablespoons sugar with 2 tablespoons of water. Heat until syrupy. Puree with 6 fresh mint leaves. Garnish with mint coulis and raspberry powder.

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