Even though the calendar says October 5, it is still summer weather in Texas a/k/a Summertober. The highs have been in the mid-90s all week. And when I am warm, I crave ice cream! I decided to go with an “autumnish” flavor of cinnamon. This ice cream would be extra decadent with some caramel topping on it.

Banana Rum Cinnamon Ice Cream

2 large eggs
¾ cup sugar
2 cups heavy cream
1 cup whole milk
2 Tablespoons Cinnamon
2 Tablespoons Dark Rum
3 overripe bananas
Juice of ½ small lemon

Whisk the eggs in a mixing bowl until light and fluffy, about 1 minute. Whisk in the sugar, a little at a time. Continue whisking another minute until completely blended. Add in the cream and milk and whisk to blend.

Refrigerate for at least 2 hours, then whisk in the cinnamon and rum before pouring into the freezer container. Follow the manufacturer’s directions on your ice cream maker. While ice cream is freezing, mash the bananas together with the lemon juice. About 2 minutes before the ice cream is done, slowly add the banana mixture. Continue freezing until the ice cream is stiff.

Happy Fall Y’all!