I had never really been a rum drinker before I moved Gran Canaria (nor a red wine drinker for that matter – how times have changed!). But it was difficult to ignore when faced with it in every bar and a permanent billboard on the side of the motorway I travelled every day to get to and from work in the high school. You see, rum has been made on the island since the late 1800s thanks to what was Fábrica de San Pedro and is now Destilerías Arehucas in the town of Arucas. Sugar cane was big business on the islands until bananas and tomatoes were introduced and deemed more profitable. You can still by rum made with sugar cane grown on the islands, although these days most of the cane is imported. Delicious honey rum (ron miel) has a wonderful colour and is a favourite after-dinner digestif.
I remember one night heading to a bar – El Bote – with some friends, where we started off ordering “Tres ron blanco y tres eSprite”, which by the end of the night turned into, “Tres ron blanco y un eSprite” as the measures of rum got bigger and bigger. We finished the night by feasting on salty papas arrugadas and mojo picón to sober us up. Let’s just say, I was glad not to have classes first thing the next day.
My friends always laugh that I choose rum and raisin ice cream if it’s available at an ice cream shop, but there’s something so satisfyingly decadent and adult about it. The plump juicy raisins, the familiar warmth of rum contrasting with the cold ice cream. I often make banana ice cream at home as you only need one ingredient and it’s a great way of using slightly past-their-best bananas – instead of using them to make banana bread. So, I thought why not combine the two and make rum and raisin banana ice cream.
INGREDIENTS
2 ripe bananas
4 tbsp double cream
1.5 tbsp dark or honey rum
Handful of raisins
Makes enough for 4 servings
METHOD
1. Start by peeling the bananas and slicing into 1cm rounds. Distribute evenly on a baking sheet and place in the freezer for 30 minutes.
2. While the bananas are freezing, soak the raisins in 1 tbsp of the rum and set aside.
3. When the bananas are fully frozen, remove from the freezer and tip into a blender or food processor along with the double cream and the remaining half tablespoon of rum and blitz in short pulses until it forms a smooth ice cream.
4. Stir in the raisins and serve immediately. You can refreeze for a while if it becomes too liquid.
Let me know how you get on by dropping me a line or using #RecipesByRoss.
