RUM BANANAS - PUMPKIN RUM & RAISIN ICE CREAM

RUM BANANAS
4 ounces butter
1/2 c. brown sugar
2 tsp. cinnamon
1 tsp. ground cloves
2 Tbsp. rum
4 bananas

Melt butter on low flame and add sugar.  Let sugar melt completely and add cinnamon and cloves.  Remove frying pan from stove and add rum; be careful rum is flammable!  Put pan back on stove over low flame and stir until caramel forms.  Add the bananas.  Wait until bananas are soft and totally covered with the caramel.  Can be served with ice cream.  Serves 4

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PUMPKIN RUM & RAISIN ICE CREAM

8 ounces thick pumpkin puree, fresh or canned
3-1/2 ounces icing sugar, sifted
1 tsp. each ground cinnamon, ginger and nutmeg
1/2 lemon, juice only
1 can evaporated milk (8-3/4 ounces)
1 can whipping cream (12-1/2 ounces)
1-3/4 ounces rum
2-1/2 ounces raisins

Beat pumpkin with sugar, spices, lemon juice and evaporated milk.  Whisk cream until thick but not stiff, then fold into the pumpkin mixture with rum.  Freeze ice cream mixture in plastic container until ready to serve.  Stir three or four times while freezing; add raisins as mixture hardens.  For optimum smoothness, freeze this mixture in an ice cream maker and follow the manufacturer's instructions for freezing.

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