Tropical Island Sherbet
brown sugar, dark
blanched, coarsly chopped
Purée the bananas with the yogurt, brown sugar, rum, lime juice, and nutmeg by churning about 1 minute in a food processor.
Spoon into an 8 x 8-inch pan, cover with plastic food wrap, and freeze 2 to 3 hours until firm around the edges and almost firm in the middle.
Churn 10 seconds in a food processor until fluffy, return to the pan, fold in the almonds, and freeze until firm.