Roasted Banana Ice Cream

It looks like we might get a few days of summer in a row! Time to crank up the ice cream machine…

This recipe is from The Perfect Scoop by David Lebovitz.  It’s my go-to ice cream book.  If you search this blog for David Lebovitz  you’ll find a couple of other ice cream recipes, among other things.

I especially like this recipe since I can indulge in the ice cream without feeling too guilty.  With no eggs or cream, it’s a little lighter than most ice creams, yet the bananas give it a rich flavor and thick texture so you don’t feel like you’re skimping.

Roasted Banana Ice Cream

• 3 medium-sized ripe bananas, peeled
• ⅓ cup light brown sugar
• 1 Tbsp butter, cut into pieces
• 1½ cups whole milk
• 2 Tbsp granulated sugar
• ½ tsp vanilla extract
• ½ tsp fresh lemon juice
• ¼ tsp coarse salt
• Optional:  1 Tbsp golden rum

Preheat the oven to 400°F.

Slice the bananas into ½” pieces, toss them with the brown sugar and place in a 2 quart baking dish. (I use an 8″x8″ pan.)  Bake for 40 minutes, stirring once, until bananas are browned and cooked through.

Scrape the bananas and the syrup from the pan into a blender or food processor.  Add the milk, granulated sugar, vanilla extract, lemon juice, salt and rum, if using.  Pureé until smooth.

Chill mixture in the refrigerator for 2 or 3 hours (it should be chilled through).   Then freeze in an ice cream maker following manufacturer’s instructions.

At this point the ice cream will be thick but very soft-set.  Place in the freezer for at least 2 or three hours for a “scoopable” ice cream.