When Kristina was little, we made banana ice cream by putting frozen bananas through a Champion juicer. The result was the consistency of perfect soft serve, and plenty sweet. The neighbour boys had never seen anything like it, and loved to watch it being made. Well, and they loved to eat it, too.
This version is rather more sophisticated. We made the roasted banana ice cream on New Year’s Eve. This is not made with a typical ice cream custard, cooked with eggs. The fruit is baked with sugar, mixed with milk, then frozen. I added cinnamon, to balance the sweetness of the roasted sugar and bananas, and rum, because it’s so good with bananas. This is worth repeating.
Roasted Banana Ice Cream (adapted from The Perfect Scoop, by David Lebovitz)
3 medium-sized ripe bananas, peeled
1/3 cup packed light brown sugar
1 1/2 cups whole milk
1 tbsp vanilla sugar **
2-3 tsp spiced rum
1/2 tsp freshly-squeezed lemon juice
1/4 tsp cinnamon
1/4 tsp coarse salt (i used sea salt)
Preheat the over to 375 deg F in a convection oven (400 deg F for regular).
Slice the bananas into 1/2-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish. Bake for 30 minutes, stirring just once during baking, until bananas are browned and cooked through.
Scrape bananas and the thick syrup in the baking dish into a blender. Add the milk, granulated sugar, rum, lemon juice, cinnamon, and salt, then puree until smooth.
Chill the mixture thoroughly 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, whisking it will thin it out.
Makes about 1 quart.
** I keep a vanilla bean in my granulated sugar. This adds a wonderful flavour to baked goods and dishes such as this one. If you don’t have this, regular granulated sugar will be fine.