Incredibly rich and decadent-tasting with no eggs, cream or half & half- just whole milk. Double the recipe. Trust me. I may add a litttle rum next time for a Bananas Foster ice cream.
Adapted from The Perfect Scoop, by David Lebovitz
Servings: About 3 cups (see note below)
Ingredients
· 3 medium-sized overripe bananas, peeled
· 1/3 cup packed light brown sugar
· 1 tablespoon butter, cut into small pieces
· 1-1/2 cups whole milk
· 2 tablespoons granulated sugar
· 1/2 teaspoon vanilla extract
· 1-1/2 teaspoons freshly squeezed lemon juice
· 1/8 teaspoon salt
Instructions
1. Preheat the oven to 400°F.
2. Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish until the sugar dissolves into a wet caramel-colored coating. Bake for about 40 minutes, stirring once during baking, until the bananas are soft and golden brown.
3. Immediately transfer the bananas and caramel syrup into a blender or food processor (if you wait too long, the caramel will begin to harden). Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth. Chill the mixture thoroughly in the refrigerator.
4. Give the mixture a quick whisk, then freeze in ice cream machine according to manufacturer's instructions. Transfer soft ice cream to plastic container and chill for a few hours until firm. Scoop and serve.
