Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------ICE CREAM------------------------------
2 c Whipping cream 2/3 c Sugar
2 c Milk (do not use lowfat or 2 1/4 tb Light molasses
-nonfat) 2 Ripe bananas
9 Egg yolks

----------------------BLACKBERRY SAUCE---------------------------
3 c Fresh blackberries 8 Ripe bananas
3/4 c (or more) sugar Sweetened whipped cream
1 1/2 tb Fresh lemon juice -(opt.)
1 1/2 tb Grated lemon peel

For ice cream: Scald cream with milk in heavy large saucepan. Remove
from heat. Whisk yolks with sugar and molasses in small bowl.
Gradually whisk in half of cream mixture. Return to saucepan and stir
over medium-low heat until custard thickens and leaves path on back
of spoon when finger is drawn across, about 7 minutes; do not boil.
Strain custard into bowl.

Peel bananas. Puree in processor. Mix puree into custard. Cover and
re- frigerate custard until well chilled.

Transfer custard to ice cream maker and process according to
manufactur- er's instructions. Freeze in covered container several
hours. (Can be prepared up to 2 days ahead.)

For sauce: Stir blackberries, 3/4 C sugar, lemon juice and lemon peel
in heavy large saucepan over medium heat until sugar dissolves.
Increase heat and bring to boil. Taste, adding more sugar if desired.
Strain through sieve set over medium bowl, pressing on solids with
back of spoon. Cover and refrigerate until well chilled. (Can be
prepared 1 day ahead.)

Peel 8 bananas. Split lengthwise in half. Arrange 2 halves in each
bowl. Top each with 3 small scoops ice cream. Pour blackberry sauce
over. Top with whipped cream if desired.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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