Banana and Rum Ice Cream

Bananas mashed with brown sugar and cream were one of my earliest passions — this rich ice cream captures the essence of that mixture.


  • 3 large eggs
  • ½ teaspoon salt
  • 175 g/6 oz raw cane demerara or light muscovado sugar
  • 6 tablespoons water
  • 4 medium to large bananas
  • juice of 1 lemon
  • 4-5 tablespoons light rum
  • 300 ml/½ pint whipping cream


Using an electric whisk, whisk the eggs and salt in a fairly large bowl until frothy. Dissolve the sugar in the water over a low heat, then bring to the boil and boil fiercely, without stirring, for 3 minutes. Pour immediately in a thin stream on to the eggs, whisking all the time at high speed. Continue whisking until the mixture thickens.

Put the bananas in a food processor with the lemon juice and rum and whizz until smooth. Then whisk into the egg and sugar mixture. In another bowl, whisk the cream until thick but not stiff and fold thoroughly into the mixture. Pour into a serving bowl and freeze for several hours or overnight.