Roasted Banana Ice Cream

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Slice the bananas into 1/2-inch (2-cm) pieces and toss them with the brown sugar and butter in a 2-quart (2-liter) baking dish.

3. 3

   Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through.

4. 4

   Scrape the bananas and the thick syrup in the baking dish into a blender or food processor.

5. 5

   Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth.

6. 6

   Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

7. 7

   If the chilled mixture is too thick to pour into your machine, whisking will thin it out.

8. 8

   Roasted Banana Ice Cream makes a terrific foundation for an updated banana split.

9. 9

   Drench the ice cream in warm Classic Hot Fudge (page 164), and add ripe banana slices and Whipped Cream (page 170) or Marshmallow Sauce (page 168).

10. 10

    Top it off with a Candied Cherry (page 215), of course!

* Per serving · 4 servings · Values may vary.

No additional tips available.