In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. 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. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor puree the bananas, stir the puree into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturers instructions. Makes about 1 1/2 quarts. Gourmet April 1991
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|Serving Size: 1 Serving (894g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 671 (24%)|
|Amt Per Serving||% DV|
|Total Fat 74.6g||99 %|
|Saturated Fat 27.5g||138 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 3366.2mg||1036 %|
|Sodium 181.7mg||6 %|
|Potassium 495.6mg||13 %|
|Total Carbohydrate 469.6g||138 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 469.5g|
|Protein 47.2g||67 %|
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Calories per serving: 2788
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