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Categories:Viewed: 117 - Published at: 3 years ago
Ingredients
- 3 Medium-sized Ripe Bananas
- 1/3 cups Packed Light Brown Sugar
- 1/2 teaspoons Cinnamon
- 1 Tablespoon Butter, Cut Into Small Pieces
- 5-1/2 cups Whole Milk
- 2 Tablespoons Granulated Sugar
- 1/2 teaspoons Vanilla Extract
- 5-1/2 teaspoons Freshly Squeezed Lemon Juice
- 1/4 teaspoons Coarse Salt
Method
- Preheat the oven to 400°F (200°C).
- Peel, then slice the bananas into 1/2 inch pieces. Put bananas into a lightly greased baking and dish toss the bananas with brown sugar, cinnamon and butter.
- Bake for 40 minutes in the preheated oven until the bananas are browned and cooked through. Stir once during baking.
- Transfer the bananas along with the caramelized syrup into a blender.
- Add milk, granulated sugar, vanilla, lemon juice and salt. Puree until smooth.
- Refrigerate the mixture for 4 hours or overnight until completely chilled.
- Note: If the mixture is too thick after refrigeration, then whisk it out before you put it in the ice cream maker.
- Put into your ice cream maker and churn according to your manufacturer's instructions.
- The original recipe says it yields a quart but it turned out to be 2 to 2 1/2 cups for me.
- Source: David Lebovitz' The Perfect Scoop
