Zubereitung

1. 1

   In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly.

2. 2

   Add the bananas and salt, and continue to cook for 5 minutes, stirring occasionally, until the bananas are soft and completely cooked through.

3. 3

   Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. If it tastes too sweet, add a few drops of fresh lemon juice.Puree in a blender or food processor until completely smooth.Chill thoroughly for 1 hour or overnight, then pour into the ice cream maker and proceed according to the manufacturers instructions.Before serving, take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature

4. 4

   Light note: if you use sour cream, when cooking the bananas, the mixture might curdle a bit. Nothing to worry, just proceed with the recipe and itll smooth out when blended.Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).