Ingredients
- 2 cups sweetened condensed milk, chilled
- 2 cups heavy whipping cream, chilled
- 1 tablespoon dark rum
- 1 teaspoon banana extract
- 1/2 teaspoon ground cinnamon
- Bananas, sliced, for serving
- Rum Sauce, recipe follows
- Whipped cream, for serving
Directions
Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold.
Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream.
Rum Sauce:
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1/2 cup whipping cream
- 2 tablespoons light corn syrup
- 2 tablespoons dark rum
- 1/2 teaspoon ground cinnamon
Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving.
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By Kissthecook12
on September 15, 2011
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This ice cream was not to my liking, tasted like frozen lard. I love frozen custard and gourmet ice creams but many of them are very involved and this recipe seemed simple and I like bananas foster so I figured this would be great. NOT. This ice ream was waaaay too sweet, did not have much banana flavor or if it did it was masked by the cloyingly sweet taste of the heavy, lard-like concoction called ice cream. The sauce was a greasy mess that added to the heavy, oily ice cream. I do like the idea of bananas foster ice cream but the next time I make it with this recipe I will use half-and-half instead of the full cream, and only 1 1/2 cup or less of sweetened condensed milk, increase the banana flavoring to 1 tablespoon, add 1/2 teaspoon salt to help cut the sweetness (especially because the sauce is over-the-top sweet. The sauce would be just as good with only 2 tablespoons of butter instead of an entire stick (8 tablespoons.
By foodmom1121
Huntsville, AL
on April 01, 2011
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Me and my husband had friends over and decided to make the ice cream and rum sauce and it came out so delicious. Everbody cleaned their bowls the rum sauce is to die for you can not eat the ice cream with the sauce. Used the rum but for kid friendly use rum extract it is still great.
By kbas
Brick, NJ
on March 17, 2011
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I made this ice cream today and it was UNBELIEVABLE!!!!!!!!!!!!! Gina and Pat knocked this out of the ball park. The flavor is outrageous and the ice cream is decadent. The only two things I will do differently next time is to add an extra 1/2 cup of heavy cream (since I don't like super sweet stuff, and one tsp of salt to cut the sweetness.
However, I am now dying to make chocolate banana cake in order to add a dollop of this bananas foster ice cream right on top. Fantabulous!
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