Ingredients

　　3/4 cup sugar

　　1 tablespoon cornstarch

　　2 large egg yolks

　　1 large whole egg

　　2 cups milk

　　3 tablespoons dark rum

　　1 teaspoon vanilla

　　1 cup well-chilled heavy cream

　　5 bananas (about 1 1/2 pounds)

　　In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.