Roasted Banana Ice Cream

After making the vanilla frozen yogurt this week and Adam not really like it claiming it was too “bitter” I decided I should make him some ice cream.

I handed him the Perfect Scoop and told him to pick one out with the stuff we already have on hand. He ended up on the Roasted Banana Ice Cream.

When baking the bananas and brown sugar it made the whole house smell awesome, and the end result was basically banana bread in ice cream form. Adam has really enjoyed “his” ice cream.

Roasted Banana Ice Cream (From: The Perfect Scoop by David Lebovitz)

• 3 medium ripe bananas, peeled
• 1/3 c. packed light brown sugar
• 1 T. butter, cut into small pieces
• 1 1/2 c. whole milk
• 2 T. sugar
• 1/2 t. vanilla extract
• 1 1/2 t. freshly squeezed lemon juice
• 1/4 t. 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 qt. 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 the food processor. 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.

Tagged as: Ice Cream