september 6, 2010

Adapted from a recipe in David Lebovitz’s The Perfect Scoop. While no liquor was added, roasting the bananas in brown sugar ended up giving the ice cream a pleasant rum flavor.

Roasted Banana Ice Cream

1/3 cup packed brown sugar
1 tbs butter
4 ripe bananas
1 1/2 cups 2% milk
2 tbs sugar
1/2 tsp vanilla
1 1/2 tsp lemon juice
1/4 tsp salt

Preheat oven to 400 degrees F. Slice bananas into 1/2 inch pieces and toss with butter and brown sugar. Bake for 35 minutes, stirring a few times.

Scrape roasted bananas and sugar syrup into a blender. Add milk, sugar, vanilla, lemon juice and salt. Blend until smooth. Chill thoroughly in an ice bath or refrigerator.

Freeze in an ice cream maker.

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