Step 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.

Step 2

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

Step 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.

Step 4

Puree in a blender or food processor until completely smooth.

Step 5

Chill thoroughly for 1 hour or overnight, then pour into the ice cream maker and proceed according to the manufacturer’s instructions.

Step 6

Before serving, take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature

Step 7

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 it’ll smooth out when blended.

Step 8

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).