4 very ripe bananas – pureed
4 cups buttermilk
1/2 cup sugar
3/4 cup white corn syrup
3/4 cup dark corn or brown sugar corn syrup
1/4 tsp salt
1 tsp rum extract or 6 tbsps rum
1 tsp vanilla extract
Put the pureed bananas into a large bowl and add the sugar, syrups, extracts and milk – mix until smooth.
Freeze in an ice cream maker about 20-25 minutes – do NOT let it get too firm.
Put into a freezer container and freeze for a few hours. Serve with your own garnishes!