Combine milk, heavy whipping cream, and vanilla extract; I blended mine cause I just love my blender...
Mash (blend) bananas, lemon juice and rum.
Leave consistency a little coarse. Bananas are best when a bit overripe.
Refrigerate both the milk products blend and the banana ingredients. Chill at least 3 hours (I usually can't wait that long)!
Mix according to your ice cream maker's instructions. Start with the milk/cream and when beginning to freeze (soft serve stage) add the banana/rum mixture.
Eat right away (recommended), or freeze and eat later... Original recipe based on Creamy Banana Light Ice Cream in The Best Ice Cream Maker Cookbook Ever by Peggy Fallon, with my modifications...
- 2.0c heavy whipping cream
- 1.0c milk
- 1.0tsp vanilla extract
- 2.0 bananas
- 2.0Tbsp lemon juice