FREAKY FRIDAY + RUM RAISIN BANANA SPLIT
Rum Raisin Banana Split (ice cream recipe from Bon Appetit: https://www.epicurious.com/recipes/food/views/rum-raisin-ice-cream-4529)
For the Rum Raisin ice cream:
1 c. packed raisins
2/3 c. dark rum
8 egg yolks
1 c. granulated sugar
3 c. whole milk
1 1/2 c. heavy whipping cream
For the banana split: banana, hot fudge, whipped cream, chopped nuts, maraschino cherry
Combine the raisins and rum in a bowl, cover, and let stand at room temperature for 2 hours. Reserving 6 tbsp. of the rum, drain the raisins and then combine the reserved rum and raisins in the same bowl.
Whisk the egg yolks and sugar in a large bowl until blended.
In a saucepan, bring the milk and cream to a boil over medium heat. Then, gradually whisk it into the yolk/sugar mixture. Return the mixture to the saucepan and stir over medium-low heat until the custard thickens (about 15 minutes). **Ack! Mine curdled :-( If this happens to you, no worries, just put it in the blender - it’s pretty hard to mess up ice cream.
Transfer the custard to an ice cream maker and freeze following the manufacturer’s instructions. (**My ice cream maker makes pretty soft ice cream, so I throw it in the freezer in a plastic container to harden up).
To assemble the banana split: Place a scoop of ice cream in a dish. Peel the banana and slice it in half lengthwise. Place banana halves alongside the ice cream. Top with hot fudge, whipped cream, nuts and a cherry.