As you can tell by the use of the words “Ice Cream” in the title of this post, I am still boycotting the frenzy of Fall recipes that are being posted right now. There’s a chance you might see an apple recipe on here by the end of September, but definitely not pumpkin – I still need another month before I can muster up my will to use some So for now please humor me and pretend you’ll still want to see ice cream recipes in September.
I have this weird thing about bananas – I don’t like my bananas too ripe..as soon as they get too many of those little brown freckles on them I can’t seem to force myself to eat them…they smell too banana-ey.
Here’s when I get into trouble: Every week when I go to the grocery store I buy bananas. I never remember if I already have some left at home so I buy a couple. It never fails that I come home and find two bananas waiting for me – and I’ve just bought 3 more.
And you’d better believe I go straight for the fresh, recently purchased bananas, so I always end up with some ripe (and occasionally extra ripe) bananas in need of some TLC.
I’ve made my fair share of banana bread and muffins so I am always on the look out for something new and different. Something like ice cream!
This ice cream is smooth and creamy. It has a wonderful deep banana flavor from the roasting – which happens to fill your house with the most heavenly smell. As soon as I pulled those bananas out of the oven I knew this one would be a winner.
Lance declared this his favorite ice cream I’ve ever made. He told me I should make more delicious ice creams like this one…whatever that means?!
- 3 medium sized bananas, peeled
- 1/3 cup light brown sugar, packed
- 1 Tbsp unsalted butter, cut into small pieces
- 1 ½ cups whole milk
- 2 Tbsp granulated sugar
- ½ tsp vanilla extract
- 1 ½ tsp freshly squeezed lemon juice
- ½ tsp salt
Preheat oven to 400 degrees
Slice the bananas into ½ inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until bananas are browned and cooked through.
Scrape the bananas and the thick syrup 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 it in your ice cream makers according to manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisking it will thin it out.
Recipe from The Perfect Scoop