Banana Cinnamon Rum Ice Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 egg (s)
- 140 g suar
- 480 ml cream
- 240 ml milk
- 2 tablespoon cinnamon, ground
- 2 tablespoon rum, (brown)
- 2 banana (s), overripe
- 30 ml lemon juice
Print Recipe
Pin Recipe Instructions
- Beat the eggs with a whisk for 1-2 minutes until frothy. Stir in the sugar in stages and keep stirring until it has dissolved. Then stir in the cream and milk.
- Finally stir in cinnamon and rum (not more than 2 tablespoon, otherwise the ice cream won`t freeze).
- Freeze almost completely in the ice cream maker. Alternatively, put in a bowl and place in the freezer. Stir vigorously every hour to keep the ice cream creamy.
- Puree the bananas and lemon juice. Just before the prepared ice cream is completely frozen, add the banana puree or stir in and let it freeze completely.
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