Roasted Banana Ice Cream with Salted Caramel Swirl
Banana tree and blossom Kauai HI
4 medium sized ripe bananas, peeled
1/3 c. light brown sugar
1 T. butter (salted or unsalted)
1 c. 1% milk
1 1/2 c. heavy cream
3 T. granulated sugar
3/4 tsp. vanilla extract
1 tsp. lemon juice
1/2 tsp. coarse salt
Preheat oven to 400 degrees F. Slice the bananas into ½” pieces and toss with the brown sugar and butter in a baking dish. Bake for 40 - 50 min., stirring once, until bananas are browned and cooked through.
Scrape bananas and thick syrup in the baking dish into a blender. Add the milk, cream, granulated sugar, vanilla, lemon juice and salt. Puree until smooth. Chill overnight in refrigerator. Freeze in ice cream maker.Salted Caramel Swirl
1 c. vanilla caramel cubes
½ c. heavy cream
1 tsp. coarse salt (more to taste)
Heat caramels and cream in microwave until caramels are melted. Stir to blend, continuing to heat as necessary. Add salt to taste. Cool.
Layer with ice cream in freezer container and freeze for one hour. Stir with spoon to swirl. (Makes enough swirl for two batches of ice cream.)
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