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Ice Cream with Bananas, Rum, and Cream

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

Here’s a nifty dessert that you can just about pull off with your eyes closed. You don’t even have to begin to think about it until dinner is done. It takes minutes to put together while your guests are happily chatting. We’ve designed the recipe to serve six, but if any bananas and cream are left, they are very good for breakfast even if the bananas are a little brown.

Ingredients

	¾	cup whipping cream
	6	Tbsp. dark rum
	2	Tbsp. sour cream
	6	large, ripe bananas
	1	pt. vanilla ice cream
	1	pt. coffee ice cream

Steps

In a large mixing bowl, whisk together whipping cream, rum, and sour cream. Peel bananas and slice ½ inch thick, placing them in cream as you slice. Toss banana slices with cream mixture. It will thicken slightly.
Put one scoop each of vanilla ice cream and coffee ice cream in 6 serving bowls. Top each with a generous portion of bananas and cream. Serve at once.

Notes

Culinate editor’s note: If you sauté the bananas in the rum along with a little brown sugar and butter, then serve them over vanilla ice cream, you have a variation on the classic dessert known as Bananas Foster.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.

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