Roasted Banana Ice Cream

My love of all things banana is well documented on this blog, so I couldn't not make this delicious ice cream - and not only is it banana but it's ROASTED banana - like a bananas foster ice cream. (Just this year, I've also made bananas foster bread and bananas foster souffles - must be the year of bananas foster "stuff"!)

This ice cream is absolutely delicious on its own, and absolutely spectacular paired with hot fudge sauce and strawberries...

Make some today!

Start by slicing the bananas and tossing them with brown sugar and butter in a baking dish or on a baking pan.

Roast the bananas for about 30 minutes, stirring once after 15 minutes, until the bananas are a beautiful brown and the sugar is nice and caramelized.



Transfer the bananas to a food processor, making sure you get all the good caramel and any crispy bits. Add the sugar,



lemon juice,



cream and milk,



vanilla and salt. Puree the mixture until smooth.

Transfer the mixture to a large measuring bowl and cover with plastic wrap.



Refrigerate at least 8 hours or overnight. Whisk the mixture well to help thin it slightly, (you can add a little more milk if you think it's way too thick, but it will be thicker than normal ice cream batter)



then pour into your ice cream maker and process.



Remove to a freezer safe container and freeze until firm. Yum.

One year ago: Curried Chicken Salad with Blackberries
Two years ago: Peach and Blackberry Tart
Three years ago: Strawberry Banana Trifle

Find more great stuff at Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bizzy's Recipe Box, Thursday's Treasures, Tastetastic Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday, Food on Friday (#2), Ingredient Spotlight.

Roasted Banana Ice Cream

3 medium ripe bananas
1/3 cup brown sugar
1 Tbsp. butter, cut into small pieces
3/4 cup heavy cream
3/4 cup milk
2 Tbsp. sugar
1/2 tsp. vanilla
1 1/2 tsp. lemon juice
1/4 tsp. coarse salt

Peel bananas and slice them into 1/2-inch pieces. In a 2-quart baking dish or on a small baking sheet, toss the banana slices with brown sugar and butter. Bake at 400 for 30 minutes, stirring once halfway through, until the bananas are browned.

Scrape the bananas and syrup (and crispy sugary bits) from the baking dish into a blender or food processor. Add the milk, sugar, vanilla, lemon juice and salt, and purée until smooth.

Chill the mixture for at least 8 hours (or overnight) in the refrigerator. Whisk it well then pour it into your ice cream maker and process according to the manufacturer’s instructions. It will be very thick; freeze an additional couple of hours or until it reaches a desired consistency.

Recipe Source: Adapted from David Lebovitz

My love of all things banana is well documented on this blog, so I couldn't not make this delicious ice cream - and not only is it banana but it's ROASTED banana - like a bananas foster ice cream. (Just this year, I've also made bananas foster bread and bananas foster souffles - must be the year of bananas foster "stuff"!)

This ice cream is absolutely delicious on its own, and absolutely spectacular paired with hot fudge sauce and strawberries...

Make some today!

Start by slicing the bananas and tossing them with brown sugar and butter in a baking dish or on a baking pan.

Roast the bananas for about 30 minutes, stirring once after 15 minutes, until the bananas are a beautiful brown and the sugar is nice and caramelized.



Transfer the bananas to a food processor, making sure you get all the good caramel and any crispy bits. Add the sugar,



lemon juice,



cream and milk,



vanilla and salt. Puree the mixture until smooth.

Transfer the mixture to a large measuring bowl and cover with plastic wrap.



Refrigerate at least 8 hours or overnight. Whisk the mixture well to help thin it slightly, (you can add a little more milk if you think it's way too thick, but it will be thicker than normal ice cream batter)



then pour into your ice cream maker and process.



Remove to a freezer safe container and freeze until firm. Yum.

One year ago: Curried Chicken Salad with Blackberries
Two years ago: Peach and Blackberry Tart
Three years ago: Strawberry Banana Trifle

Find more great stuff at Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bizzy's Recipe Box, Thursday's Treasures, Tastetastic Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday, Food on Friday (#2), Ingredient Spotlight.

Roasted Banana Ice Cream

3 medium ripe bananas
1/3 cup brown sugar
1 Tbsp. butter, cut into small pieces
3/4 cup heavy cream
3/4 cup milk
2 Tbsp. sugar
1/2 tsp. vanilla
1 1/2 tsp. lemon juice
1/4 tsp. coarse salt

Peel bananas and slice them into 1/2-inch pieces. In a 2-quart baking dish or on a small baking sheet, toss the banana slices with brown sugar and butter. Bake at 400 for 30 minutes, stirring once halfway through, until the bananas are browned.

Scrape the bananas and syrup (and crispy sugary bits) from the baking dish into a blender or food processor. Add the milk, sugar, vanilla, lemon juice and salt, and purée until smooth.

Chill the mixture for at least 8 hours (or overnight) in the refrigerator. Whisk it well then pour it into your ice cream maker and process according to the manufacturer’s instructions. It will be very thick; freeze an additional couple of hours or until it reaches a desired consistency.

Recipe Source: Adapted from David Lebovitz