Rum Banana Ice Cream

Libations used: 2 Tbs dark rum

Libations left over: Isn't the rum in the ice cream enough?

I may not have an ice cream machine...yet...but that won't stop me from making ice cream.  The latest home cook rage this summer has been making banana ice cream - it's healthy, calls for no added sugar or cream, and uses just one ingredient.  It's an excellent way to use up over-ripe bananas and doesn't require firing up the oven on a hot summer day.  Being the Lush Chef that I am, I added pirate rum (aka dark rum), of course.

Rum Banana Ice Cream - serves 4

Ingredients:

• 4 over-ripe bananas
• 2 Tbs dark rum
• caramelized nuts (optional)

- Peel and slice bananas, and places slices on a cookie sheet or plate.  Freeze for about 1-2 hours.

- Use a food processor or blender to purée the bananas.

- Add the rum and keep blending until the bananas have a thick, ice cream-like texture.

- I like to pop the banana purée back in the freezer to help thicken it up and cool it down a little.

- Top with caramelized nuts.