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Banana Ice Cream & Praline Rum Sauce

Source of Recipe

Mississippi Memories


List of Ingredients

BANANA ICE CREAM:
3 cups half and half
1 cup sugar
4 large egg yolks
4 medium ripe bananas (not black-ripe but well ripened)
2 tablespoons lemon juice

CARAMEL RUM SAUCE:
1 cup unsalted butter
1 cup coarse chopped pecans or walnuts
2 cups packed light brown sugar
3/4 cup heavy cream
4 tablespoons dark rum or another 2 tbl. heavy cream



Recipe


Make the Ice Cream: In a medium saucepan, bring the half and half and sugar to a simmer over low heat, stirring often to dissolve the sugar. Remove from the heat and let stand for 30 minutes. In a medium bowl, whisk the yolks until lightly beaten. Gradually whisk in the warm half and half mixture. Rinse out the saucepan and return the mixture to it. Using a wooden spoon, stir the half and half mixture constantly over medium low heat until thick enough to lightly coat the back of the spoon, 3-4 minutes. Do not let the custard boil. Strain the mixture through a wire strainer into a medium bowl set into a larger bowl of ice water. Stirring often, let the custard cool until very cold, about 20 minutes. In a blender or food processor fitted with metal blade, puree the bananas with the lemon juice until very smooth. (You should have approximately 2 cups of puree.) Whisk the banana puree into the custard. Freeze the custard in an ice cream maker according to manufacturer's instructions. Transfer ice cream to airtight container and freeze until firm, at least 4 hours.

Make the Sauce: In a medium saucepan, melt 2 tbl. of the butter over low heat. Add the nuts and cook, stirring often, until the nuts are lightly toasted and fragrant, about 2 minutes. Transfer to a bowl and set aside. In the same saucepan, melt the remaining 14 tbl. of butter. Stir in the brown sugar and cream and bring to a simmer, whisking often, until smooth. Off the heat, stir in the pecans and rum. Transfer to a sauceboat and let cool until lukewarm. The sauce will thicken upon cooling. Serve the ice cream with the warm sauce. Makes 1 1/2 quarts ice cream and 3 cups of sauce.