Happy Friday, Noshers! Today I’m stopping by with a quick post about my attempt to make David Lebovitz’s Roasted Banana ice cream – and I’m happy to report it was amazing! This first batch of home made ice cream kicks off my self-declared “Summer of Ice Cream.”
Unfortunately, I didn’t realize how much ice cream one recipe makes. While my capacity for ice cream consumption is impressive, I sadly admit I probably shouldn’t be consuming a quart a week. And while I love to share my culinary creations with coworkers and friends, ice cream is a little challenging to transport. So unless you have any suggestions, my Summer of Ice Cream might be a bit abbreviated ;).
ANYHOO, below is the super-easy and delicious recipe for roasted banana ice cream – as you might have seen in a previous post, it was perfect for making Walkers mini ice cream sandwiches! If you’re a banana fan, and even if you’re not, I’d suggest giving this recipe a whirl in your ice cream maker. It’s like banana bread for summer weather 🙂
Roasted Banana Ice Cream
From David Lebovitz – The Perfect Scoop
- 3 medium overripe bananas, peeled and cut into large pieces
- 1/3 packed brown sugar
- 2 tbsp butter, cut into small pieces
- 1 1/2 cups half and half
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 1/2 tsp fresh squeezed lemon juice
- 1/4 tsp salt (sea salt is recommended)
- Preheat the oven to 400 degrees F.
- In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.
- In a blender combine the banana mixture, half and half, sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, 8-36 hours.
- Once thoroughly chilled mix in your ice cream maker according to the directions. Freeze over night or serve immediately as soft serve.
For my next ice cream attempt, I’m learning towards herbs – such as lemon basil sorbet or maybe mint! Thoughts?
What’s your favorite ice cream flavor?
