Tuesday, July 17, 2012
Even though we are having fall-like temps, I am still churning the homemade ice cream out like there's no tomorrow. I don't care what the temps are outside..there is never a wrong time to enjoy a bowl of ice cream that you made yourself!
Roasted banana ice cream is so crazy delicious! You start out with roasting the bananas in the oven with some butter and brown sugar and what you get is an intense banana caramel flavor that you need to stop yourself from eating with a spoon. We adored this ice cream and I plan to make it again and turn it into ice cream sandwiches. You can get creative with this ice cream by pouring hot fudge sauce on top and a sprinkle of nuts if you like...or keep it simple like we did and enjoy the wonderful caramel banana flavor.
Roasted Banana Ice Cream
3 medium ripe Bananas,peeled
1/3 cup packed Light Brown Sugar
1 TBS Butter,salted or unsalted, cut into small pieces
1-1/2 cups Whole Milk..I used 2%
2 TBS Sugar
1/2 tsp. Vanilla
1-1/2 tsp. Lemon Juice
1/4 tsp. Salt
Preheat oven to 400 or 200 celcius. Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes,stirring just once during baking, until bananas are browned and cooked through.
Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk,sugar,vanilla,lemon juice, and salt,and puree until smooth.
Chill the mixture thoroughly in the refrigerator,then freeze it in your ice cream maker according to the manufacturer's instructions. If the chilled mixtureis to thick to pour into your machine,whisking it will thin the mixture out.
Yield: About 1 Quart
Source: The Perfect Scoop
Labels: ice cream