Banana Rum Ice Cream
Baking and Desserts • World
Description
For the ice cream, use medium-ripe bananas that are soft but not yet dark inside. Don't forget the rum; it will prevent the sorbet from freezing solid and will add a Caribbean spirit to the treat. Rum can be substituted with other spirits (try cognac, whiskey, Grand Marnier, or creamy liqueurs like Baileys, Advocaat, or Limoncello). Finally, serve the sorbet with your favorite topping of choice (thick chocolate sauce, classic or salted caramel sauce, cinnamon sauce, hazelnuts, shredded coconut, praline, or even Maltesers and Choco Boys will work — just in reasonable amounts and without compromising the flavor quality. Or serve the sorbet on its own — it’s also very delicious.
Ingredients
- Bananas 5 pieces
- Rum 1 teaspoon
Step-by-Step Guide
Step 1
Peel the bananas. Slice them into rings and arrange them on a plate. Place the banana rings in the freezer for 6 hours or overnight.
Step 2
Remove the bananas from the freezer, place them in a blender, and blend in batches for three to four rounds until you achieve a smooth puree. Stir in the rum. Fill an ice cream container with the banana puree and place it in the freezer for 3 hours.
Step 3
Before serving, let the sorbet sit in the refrigerator for about 10 minutes to soften slightly. Alternatively, serve the sorbet immediately after blending for a so-called 'soft serve'.
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