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Banana Rum Ice Cream

3/4 c Sugar
1 tb Cornstarch
2 lg Egg yolks
1 lg Whol egg
2 c Milk
3 tb Dark rum
1 ts Vanilla
1 c Well-chilled heavy cream
5 Bananas; (about 1 1/2 pounds)


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 puree the bananas, stir the puree 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.

Makes about 1 1/2 quarts.




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