Ingredients

1.5 qts (50 oz/1,420 g) mashed ripe bananas

4 oz/118 ml light rum

16 oz/473 ml chilled simple syrup, made with 16 oz/473 ml water and 16 oz/454 g sugar (reserve extra simple syrup for candied pecans)

17 oz/484 g sour cream

Seeds from 1/2 vanilla bean

Preparation

  1. Combine all ingredients, whisking well.
  2. Place into an ice cream maker and freeze according to the manufacturer’s instructions.