(600 g) very ripe bananas (5-6 medium), peeled and cut into 1/2-inch (1 cm) slices
1 cup light or dark brown sugar,
2 cups (500 ml) coconut milk
1 teaspoon dark rum
1/2 teaspoon vanilla extract
optional: lemon juice
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.
. Add the bananas and salt, and continue to cook, stirring occasionally, until the bananas are soft and completely cooked through. It should take about five minutes.
Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. Taste, and add a few drops of fresh lemon juice if it tastes too sweet.
Puree in a blender or food processor until completely smooth.
If you are like me (dont have a machine Ice cream) place the cream in a large metal dish and freeze by 2 hours. And then later beat and freeze again.
To garnish I melted dark chocolate and bain the Ice Cream and add some berries!