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© Meredith Corporation. All rights reserved. Used with permission.
In a medium mixing bowl, beat brown sugar, egg yolks and cinnamon with an electric mixer for about 4 minutes; set aside.
In a medium saucepan, heat and stir milk, cream and salt until just simmering. Slowly stir about 1 cup of the hot milk mixture into the egg yolk mixture. Return all of the egg yolk mixture to the pot. Heat and stir constantly (do not boil) until the mixture thickens. Remove the pot from the heat and place in a bowl of ice water; stir for 2 to 3 minutes to cool.
Mash the 2 bananas with the lemon juice. Stir into the thickened mixture along with rum and vanilla (the mixture may appear slightly curdled). Transfer to a large bowl. Cover; refrigerate overnight.
Freeze in a 1-1/2- or 2-quart ice cream freezer according to manufacturer's directions. Serve with sliced bananas and caramel topping.