Diana is as thrilled with her tropical-theme ice cream’s perfect, creamy consistency as she is with its standout flavor, saying it scoops like a dream with no iciness two days after it’s made—rare for homemade ice cream. Here’s the recipe:
1 (14-ounce) can sweetened condensed milk
3/4 cup whipping cream
1/4 cup good-quality gold rum
1/2 cup crushed macadamias
1/2 cup semisweet chocolate, chopped into small pieces
Blend bananas and condensed milk in a blender or food processor until bananas are puréed. Whisk cream until it’s frothy, and mix it and rum into banana mixture. Chill until cold, then process in an ice cream maker; in the last few minutes of processing, add macadamias and chocolate. Scrape ice cream into a container and freeze until solid.
Board Link: banana Rum macadamia Chocolate chunk Ice Cream