BANANA AND GINGER ICE CREAM

Ingredients:
 Milk - 3 cups
Cream - 1 cup
Sugar - 1 cup
Ginger - 1 tbsp (peeled and finely sliced)
Egg yolks - 6
Ripe bananas -900 gms (peeled and cut into 1/4" thick slices)
Dark rum - 2 tbsp (optional)

Method:

• Place the milk, cream, 1/2 cup of the sugar, and the ginger in a heavy bottomed saucepan.
• Bring just to a boil, and immediately remove from the heat.
• Cover and let infuse for 15 minutes.
• Meanwhile, whisk together the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl, until slightly thickened and lemon coloured. Set aside.
• Bring the milk mixture to a boil over high heat, while stirring occasionally.
• Slowly pour into the egg mixture while whisking vigorously and continuously.
• Return to the saucepan,cook in low heat while stirring gently 4-5 minutes, or until the mixture is thick enough to coat the back of a spoon. Do not let the mixture boil.
• Immediately strain through a fine sieve into a clean bowl set over an ice water bath, and stir the custard until chilled.
• While the mixture is cooling, place the bananas in a food processor, add the rum, and puree until smooth.
• Transfer to large mixing bowl and stir in the chilled custard.
• Pour the mixture into the ice cream maker and freeze.
• Serve in chilled bowls or frosted glasses.