2 tablespoons dark rum or 1/2 teaspoon rum extract
1 teaspoon vanilla extract
2 medium bananas
1 teaspoon lemon juice
Sliced bananas and hot caramel ice cream topping, optional
In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside.
In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly.
Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture.
Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
If desired, top with sliced bananas and caramel topping.