Banana Rum Ice Cream

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 2 large egg yolks
• 1 large whole egg
• 2 cups milk
• 3 tablespoons dark rum
• 1 teaspoon vanilla
• 1 cup well-chilled heavy cream
• 5 bananas (about 1 1/2 pounds)

1. In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking.
2. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute.
3. 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.
4. Chill the custard until it is cold and stir in the vanilla and the cream.
5. In a food processor puree the bananas, stir the puree into the custard , and chill the mixture until it is cold.
6. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

sugar, cornstarch, egg yolks, egg, milk, dark rum, vanilla, well, bananas

Taken from www.epicurious.com/recipes/food/views/banana-rum-ice-cream-15326 (may not work)