Roasted Banana Ice Cream
Left with some overly ripe bananas sitting on the counter, I made ice cream with them using a recipe that Linda of butter sugar flour adapted from David Lebovitz‘ book, The Perfect Scoop (which I now own). Because when life gives you overripe bananas that you don’t want to eat, make ice cream!
First, the ripe bananas are peeled, chopped, tossed with brown sugar, and baked until caramelized. This was tasty right out of the oven.
Next, the now caramelized bananas get pureed together with milk, sugar, lemon juice, vanilla, and salt until it resembles baby food. But hopefully it is much sweeter than actual baby food. This photo doesn’t look like I added the milk yet, so hopefully I added the milk, then pureed some more…
After chilling the pureed banana mixture, it’s churning time!
The final product was very sweet and the banana flavor was a little too strong, probably because the bananas I used were definitely overripe. Or maybe it’s because I’m not a huge banana fan. But I like this recipe because it’s very easy, using just a few ingredients that I usually have on hand. Now that I have Lebovitz’ The Perfect Scoop, I will have to try it again because he uses butter and everything tastes better with butter!