Roasted Banana Ice Cream
From David Lebovitz's The Perfect Scoop. Great way to use up unsused ripened bananas for a banana-forward creamy scoop!
Ingredients
Instructions
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Pre-heat oven to 200 degrees celcius
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Slice bananas into 0.5", toss them in brown sugar + butter.
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Bake in pre-heated oven for 40 minutes, stirring once, until bananas are browned and cooked through.
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Scrape bananas and syrup into a blender. Add lemon juice, milk, sugar, salt, vanilla and blend until smooth.
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Chill mixture thoroughly in fridge before churning (at least 24h if possible). Churn according to your ice cream machine's instructions.