[Jamaican] How to cook Banana ice-cream with muscovado meringues and rum sauce
Ingredients
- 4 bananas, plus 2 extra, sliced, to serve
- 75 g (⅓ cup firmly packed) brown sugar
- 2 lemons, juiced
- 900 ml pure cream
- 330 g (1½ cups) caster sugar
- 7 egg yolks
- 600 ml thickened cream
- 2 tsp vanilla extract
Muscovado meringues
- 4 egg whites
- 110 g (½ cup firmly packed) dark muscovado sugar
- 110 g (½ cup) caster sugar
Spiced rum sauce
- 250 ml (1 cup) dark rum
- 220 g (1 cup) caster sugar
- 2 cinnamon quills
- 10 cloves
- ½ tsp ground ginger
Directions
