06.19.09 Roasted banana ice cream

We spent the weekend at the lake with family, and we made a couple of batches of homemade ice cream. We had a repeat of the chocolate sorbet, and we also made roasted banana ice cream, another recipe from The Perfect Scoop. It tasted like bananas foster - caramely and delicious!!

Roasted Banana Ice Cream
Yield: 1 quart

• 3 medium ripe bananas, peeled
• 1/3 cup packed light brown sugar
• 1 Tablespoon butter, cut into small pieces
• 1 1/2 cup whole milk
• 2 Tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon salt

Preheat oven to 400 degrees.

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 once during baking, until the bananas are browned and cooked through.

Scrape the bananas and the thick syrup in the baking dish into a food processor or blender. Add the milk, sugar, vanilla, lemon juice, and salt. Puree until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.