Banana Rum Raisin Ice Cream

I have been away from home for a couple weeks, enjoying time with family, so when it was time to make some ice cream I was looking for something easy and delicious.  I had previously found a recipe for banana rum raisin ice cream while browsing recipes on the Martha Stewart website, and I was drawn to make the recipe because it did not require the use of an ice cream maker.  Instead of churning air into the ice cream base using an ice cream maker, the recipe called for whipping the cream separately and then folding it into the banana base.

I made the ice cream, which was super easy, and I was very suprised by the scoopable and smooth texture!  Likely the combination of sugary bananas, whipped cream, and lots of rum did the trick.  If you do not have an ice cream maker I would highly recommend making this recipe.  I cut down on the rum a bit (my family members are not big rum drinkers) and added a few ingredients to balance out the sweetness.  Enjoy!

Banana Rum Raisin Ice Cream
Adapted from recipe found on marthastewart.com
Makes almost 2 quarts

Warning: This recipe makes a LOT of ice cream!  I think it would be a great recipe to make for a party or a picnic; if not be prepared to be eating it for a while.

1/2 cup dark rum
1/2 cup golden raisins
1/3 cup sugar
4 ripe medium bananas, fresh or frozen (thawed)
1 can (14 ounces) sweetened condensed milk
1 Tablespoon fresh-squeezed lemon juice
1/2 teaspoon pure vanilla extract
2 cups cold heavy cream

Combine rum, raisins, and sugar in a medium saucepan and place over medium-high heat. Bring to a boil, remove from heat, and let cool completely, about 30 minutes.

Combine bananas, sweetened condensed milk, lemon juice, and vanilla in a food processor and process until smooth, about 2 minutes. In an electric mixer using the whisk attachment, beat cream on high until stiff peaks form, 2 to 3 minutes. Gently fold banana mixture into whipped cream. Fold in cooled rum-raisin mixture. Pour into a 2 quart contained or 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, at least 4 hours.