Quick-And-Easy Recipe -- Banana Ice Cream With Rum

THE FOLLOWING RECIPE IS FROM "CUISINE ECONOMIQUE" BY JACQUES PEPIN. THE BANANA SLICES WILL TAKE 2 HOURS OF FREEZING TIME BUT CAN BE DONE THE NIGHT BEFORE USING. THE ICE CREAM IS THEN VERY SIMPLE AND QUICK TO PUT TOGETHER. Banana Ice Cream with Rum 6 servings 5 medium-size ripe bananas

3/4 cup sour cream

1/3 cup sugar

2 tablespoons dark rum

1. Peel the bananas and cut them crosswise into 1-inch slices. Arrange the slices in a single layer on a baking sheet and place in the freezer for at least 2 hours, or until the bananas are frozen.

2. Put half of the frozen bananas in the bowl of a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum. Pulse the machine a few times and then process the mixture for approximately 20 seconds until smooth. Transfer to a cold bowl.

3. Process the remaining bananas, sour cream and sugar with the second tablespoon of the rum and add to the bowl. Freeze until firm.

Note: A little extra rum can be sprinkled over each serving of ice cream if desired. The rum can also be omitted; substitute 1 teaspoon of vanilla when preparing the ice cream.

Data per serving Calories 190 Protein 2g Fat 5g Carbohydrates 34g Sodium 13mg Saturated fat 3g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 10mg