Roasted banana and pecan ice cream

Instructions

1. Preheat the oven to 350°F.
2. With the tip of a small knife, pierce each banana 5 times. Put the bananas and pecans on a baking sheet. Roast, tossing the pecans once or twice, until the banana skins are very dark and the pecans are fragrant, about 15 minutes. Let cool on the baking sheet.
3. Meanwhile, combine the half-and-half, milk, brown sugar, and rum in a heavy medium saucepan and set over medium-high heat. Bring just to a boil, stirring until the sugar is dissolved.
4. Whisk together the egg substitute and salt in a medium bowl. Slowly add 1⁄2 cup of the hot half-and-half mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, whisking constantly, until the custard thickens and coats the back of a spoon, about 5 minutes (do not let boil). Remove the saucepan from the heat.
5. When cool enough to handle, make a lengthwise slit in each banana skin and remove the banana; put in a food processor and puree. Whisk the banana puree and vanilla into the custard. Pour the custard mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, about 3 hours.
6. Pour the custard mixture into an ice-cream maker and freeze according to the manufacturer’s instructions, adding the pecans about 10 minutes before the ice cream is done. Transfer the ice cream to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. Yields 1/s cup per serving.