Roasted Banana Ice Cream
(by David Lebovitz)
3 medium sized ripe bananas, peeled
70g (1/3 cup) Muscobado sugar
1 tablespoon butter, cut into small pieces
375ml (1 1/2 cups) whole milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons freshly squeezed lemon juice
1 pinch of coarse salt
Preheat the oven to 200°C (400°F). Slice the bananas and toss them with the brown sugar and the butter in a baking dish. Bake for 40 minutes, stirring just once until the bananas are browned and cooked through.
Scrape the bananas and the thick syrup into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker.