Ice Cream Sunday: Roasted Banana Ice Cream

03 Jul 2011 Leave a Comment

by Scrumptious and Sumptuous in Desserts, Ice Cream Tags: Bananas, Desserts, Ice Cream

I love the sweetness bananas add to my smoothies and I love the soft texture of bananas with my sundaes, but I would not choose banana flavor at an ice cream shop. I just prefer far too many other flavors. Chocolate peanut butter for instance…or mocha…or butter pecan…

However, when I have bananas about to go bad sitting on my counter and I come across a recipe for roasted banana ice cream, I think, “Why not?”

Hence, I bring you Roasted Banana Ice Cream. Roasting concentrates the sweet flavor of the fruit, creating a very strong banana taste. Too strong for me, truthfully.

When topped with chocolate sauce and nuts, though, this tastes like a chocolate sundae, and that I liked! (Whipped cream would have been great, too, but I had none in the house.)

A few days later, I made hubby a chocolate banana shake with this ice cream, which he enjoyed, so there is another use for this concoction.

If you love bananas, you’ll probably adore this recipe. If not, steer clear and instead whip up a batch of some other delectable flavor.

Roasted Banana Ice Cream

Printer-Friendly Version

INGREDIENTS

• 6 medium-sized ripe bananas, peeled
• 2/3 cup packed light brown sugar
• 2 tbsp. butter (salted or unsalted), cut into small pieces
• 3 cups whole milk
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 tbsp. freshly squeezed lemon juice
• 1/2 tsp. coarse salt

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Slice bananas into 1/2-inch pieces; toss them with 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.
3. Scrape the bananas and the thick syrup from roasting in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt; puree until smooth.
4. Chill the mixture thoroughly in the refrigerator (preferably overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions. If chilled mixture is too thick to pour into your machine, whisking will thin it out.

SOURCE: Annie’s Eats who adapted from David Lebovitz’s The Perfect Scoop