Directions

1. Peel and quarter your bananas and place in the freezer for at least 3 hours. Alternately use ready frozen bananas.

2. Ideally the night before soak your raisins in the rum for a stronger flavor.

3. Attach the butterfly whisk into the mixing bowl and add cream. Remove the measuring cup, whip cream under constant observation to avoid over whipping for 90 seconds / speed 4 / stir.

4. Remove the butterfly whisk and add the chopped banana, blend for 1 minute / speed 8.

5. Attach the butterfly whisk back to the mixing bowl. Drain the rum from the raisins. Add raisins to mixing bowl and mix for 5 seconds / speed 3 / stir. Decant from the mixing bowl.

6. The ice cream will be at a soft scoop consistency, place in the freezer for 2 hours for a firmer texture.