My intern wanted to use my ice cream maker before she moved to LA, so we made a batch of banana vice cream with brown sugar and Smith and Cross aged rum. It is spectacular!

Vice Cream: Monkey in a Barrel


3 medium, ripe bananas
1/3 cup packed brown sugar
1 ounce Smith and Cross rum
1 tablespoon butter
1.5 cups 2% milk
1/2 teaspoon vanilla extract
1.5 teaspoons freshly-squeezed lemon juice
1/4 teaspoon coarse salt

Preheat oven to 400F.

Slice the bananas into 1/2-inch pieces, toss with brown sugar, and top with rum in a buttered 2-quart baking dish and bake 30 minutes, stirring once. Keep an eye out for burning sugar, which leaves a bitter flavor.

Scrape the bananas and thick syrup from the dish into a food processor. Add milk,  vanilla, lemon juice and salt. Puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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