Instructions: Preheat the oven to 375 degrees.

Set the whole, unpeeled bananas on a baking sheet and roast them for 15 minutes or until their skin is black and just beginning to split. Remove from the oven and, when cool enough to handle, discard the skin. You should have 2 cups of banana pulp.

While the bananas are roasting, in a medium saucepan over moderate heat, stir the sugar with the water and simmer, stirring, until the sugar is completely dissolved. Remove from the heat and cool.

In a bowl, combine the banana pulp, cooled sugar syrup, the citrus juices and rum. Refrigerate the mixture for 2 hours or until very cold. Freeze in an ice cream maker according to the manufacturers directions. Transfer to a storage container and place in the freezer for a few hours to allow the flavors to mellow. The ice is best served within 2 days.

This recipe yields 2 quarts.

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