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Saturday, June 25, 2011

Sweet Treats Saturday: Roasted Banana Ice Cream

Bakers! It's summertime and that means... It's time to dust off your ice cream makers! I finally bit the bullet and purchased one as Sur la Table was having an awesome deal on them.  Afterwards, everyone I talked to about homemade ice cream admitted 'oh yeah, I have an ice cream maker... tucked away somewhere...'  After watching Jamie Oliver's Food Revolution when he recently made ice cream sundaes, I was even more inspired to make my own ice cream.  

What more incentive do you need? Well, how about this delicious recipe from Brown Eyed Baker.  As usual, I had extra ripe bananas around the house and wanted to put them to good use.

Roasted Banana Ice Cream
Recipe From Brown Eyed Baker

3 medium-sized ripe bananas, peeled
1/3 cup light brown sugar
1 tablespoon butter (salted or unsalted), cut into small pieces
1½ cups whole milk
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1½ teaspoons lemon juice
¼ teaspoon coarse salt

1. Preheat oven to 400 degrees F.

2. Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.

The bananas are ready to go into the oven

3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.

Roasted bananas

Milk mixture before adding bananas

4. Chill the mixture for at least 8 hour (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.

After 20 minutes in the ice cream maker

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1 comment:

  1. Hmm.. This looks SO delicious!!
    Thank you so much for linking it up to {nifty thrifty sunday} last week!
    Hope to see more of your creativity tonight! :)


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