Jacques Pepin's Banana Ice Cream

Ingredients

• medium-size ripe bananas (about 2 pounds)
• ¾ cup sour cream
• ⅓ cup sugar
• 2 tablespoons dark rum, plus 2 tablespoons (optional) to sprinkle on top at serving time
• 6 sprigs mint (optional)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    254 calories; 6 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 2 grams protein; 14 milligrams cholesterol; 15 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Peel the bananas and cut them crosswise into 1-inch slices. Arrange the slices in a single layer on a tray and put the tray in the freezer for at least 2 hours, until bananas are frozen.
2. Put half the frozen bananas in a food processor with half the sour cream, half the sugar and 1 tablespoon of the rum. Pulse the machine a few times, and then process the mixture for about 20 seconds, until smooth. Transfer to a cold bowl, and process the rest of the bananas, sour cream, sugar and a second tablespoon of rum. Return the ice cream to the freezer until serving time, at least one hour.
3. To serve, scoop the ice cream into six chilled glasses. Garnish each, if desired, with 1 teaspoon of rum and a sprig of mint.

3 hours 15 minutes