Caramelized Banana Ice Cream
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4 ripe bananas, sliced into 1/2-1" segments
1/4 C brown sugar
1 t cinnamon
1 T real butter, melted
2 C heavy cream
1 C whole milk (vit D milk)
1/2 C white sugar
1/4 t salt
2 t vanilla
Preheat oven to 400 degrees.
Line a 9 x 13" baking dish with foil and place bananas in it. Sprinkle brown sugar, cinnamon, and melted butter over bananas and toss well with hands. Spread bananas out in a single layer.
print recipe text only
4 ripe bananas, sliced into 1/2-1" segments
1/4 C brown sugar
1 t cinnamon
1 T real butter, melted
2 C heavy cream
1 C whole milk (vit D milk)
1/2 C white sugar
1/4 t salt
2 t vanilla
Preheat oven to 400 degrees.
Line a 9 x 13" baking dish with foil and place bananas in it. Sprinkle brown sugar, cinnamon, and melted butter over bananas and toss well with hands. Spread bananas out in a single layer.
Bake bananas (in your 400 degree preheated oven) for 15 minutes. Stir, and bake for 15 more. Remove from oven and cool on counter top. By this point you will have a scrumptious, thick syrup in there too.
While bananas are cooking combine cream, whole milk, white sugar, salt, and vanilla. Whisk until sugar is dissolved. Set in fridge to chill.
When bananas are completely cooled, puree them in a food processor* until completely smooth. Using a whisk, stir them into the milk mixture until combined. Chill entire mixture.
Churn in an ice cream maker and transfer to an air tight container in the freezer to set up. Makes 1 1/2 quarts.
*If you don't have a food processor, you can use your blender. If you choose to do so, leave the whole milk out of the original milk mixture and use the milk to puree with the bananas. Don't put the cream mixture in the blender after, make sure to whisk them both together by hand.
Note: The roasted bananas in this recipe make the ice cream incredibly soft and smooth, but it may be softer than usual when coming straight out of your ice cream maker so it's important to let the ice cream set in the freezer for a few hours before eating.
When bananas are completely cooled, puree them in a food processor* until completely smooth. Using a whisk, stir them into the milk mixture until combined. Chill entire mixture.
Churn in an ice cream maker and transfer to an air tight container in the freezer to set up. Makes 1 1/2 quarts.
*If you don't have a food processor, you can use your blender. If you choose to do so, leave the whole milk out of the original milk mixture and use the milk to puree with the bananas. Don't put the cream mixture in the blender after, make sure to whisk them both together by hand.
Note: The roasted bananas in this recipe make the ice cream incredibly soft and smooth, but it may be softer than usual when coming straight out of your ice cream maker so it's important to let the ice cream set in the freezer for a few hours before eating.
Buttermilk Caramel Syrup:
Buttermilk Syrup
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you'd make soup in. Yes, you'll have way more pot than ingredients (and I'm not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as it's still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes. You're basically making candy here and candy-making requires constant vigilance.
When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.
When it's done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.