Ingredients
3 cups milk, divided3 cups half-and-half cream, divided3 egg yolks3/4 cup sugar3 large ripe bananas1/2 cup light rum1/3 cup creme de cacao1-1/2 teaspoons vanilla extractWhipped cream and baking cocoa, optional
Preparation
In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon.
Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving.
Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.
