Roasted Banana Ice Cream

March 5, 2009 at 8:33 am Leave a comment

Among the wonderful cooking related gifts I received for my birthday this year was The Perfect Scoop, by David Lebovitz — finally! I have wanted this book for quite some time and was very excited to read through it. I love that he explains the technique behind making perfect homemade ice cream as well as the best dairy combinations, add-ins, etc. I surprised myself when I chose this recipe first, because, well, it wasn’t chocolate. However, this is a delicious ice cream and even better drizzled with a little chocolate sauce. I am eager to try the rest of his fabulous recipes.

Roasted Banana Ice Cream
3 medium-sized ripe bananas, peeled
1/3 Cup packed light brown sugar
1 Tbsp butter, salted or unsalted, cut into small pieces
1 1/2 Cups whole milk
2 Tbsp granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp salt

Preheat the oven to 400 degrees F. 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 just once during baking.

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

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

Source: The Perfect Scoop, by David Lebovitz


Entry filed under: Ice Cream/Sorbet.

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