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
Banana Cinnamon Rum Ice Cream
Banana Cinnamon Rum Ice Cream

Instructions

  1. 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.
  2. Finally stir in cinnamon and rum (not more than 2 tablespoon, otherwise the ice cream won`t freeze).
  3. 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.
  4. 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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