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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 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. |