Vanilla Ice Cream With Kiwi And Banana In Lime Rum Syrup Recipes

Steps:

• Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.
• Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)

Steps:

• In a small saucepan simmer water with sugar, rum, and zest 5 minutes. add kiwi and simmer 2 minutes. Cut banana into 1/4-inch slices and simmer in syrup 30 seconds. Transfer fruit with a slotted spoon to a bowl. Boil syrup until reduced to about 1/2 cup and stir in fruit.
• Serve fruit and syrup over ice cream.

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

Steps:

• In a saucepan or a microwave-safe container, combine cream, half-and-half and vanilla bean and seeds (or tea and vanilla extract). On the stove or in the microwave, bring mixture to a simmer. Immediately turn off heat.
• Add sugar or corn syrup and salt and mix until sugar dissolves, about 1 minute. Taste and add more sugar and salt as needed to balance the flavors. The mixture should taste slightly too sweet when warm; the sweetness will be muted when the ice cream is frozen.
• Strain mixture into a container and refrigerate until very cold, at least 4 hours and preferably overnight.
• Churn mixture in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight container and let freeze until hard.

Steps:

• In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

Steps:

• Bring cream, milk, 1/2 cup brown sugar, and nutmeg to a simmer in a heavy medium saucepan over medium heat, stirring.
• Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and 1/8 teaspoon salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
• Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in rum and chill custard at least 6 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.

Steps:

• In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
• In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).