Two weeks ago, in a moment of midnight weakness, I ordered an ice cream machine, mainly because I'd just found this recipe for roasted banana ice cream. Bananas roasted with brown sugar and butter until all their sweet goodness comes out in a sticky syrup; no eggs or cream required, because the consistency of the bananas themselves does all the work; and, as a final touch, globs of dulce de leche stirred in. The result is a complex caramel flavour, not too sweet, and worth buying an ice cream maker for.
roasted banana ice cream with dulce de leche
adapted from Mike's Table
3 ripe bananas
1/3 cup brown sugar
1 tbsp butter
1.5 cups whole milk
2 tbsp sugar
1/2 tsp vanilla extract
juice of 1/2 lemon
1/4 tsp salt
1/4 cup dulce de leche (optional)
* You will need to begin this recipe a day before you plan to eat it.
Preheat oven to 400ºF / 200ºC. Slice bananas into coins. In a baking dish, mix bananas with brown sugar and butter, and bake for 40 minutes, stirring once. Allow to cool slightly.
Scrape the contents of the pan - bananas and sticky caramelized syrup - into a food processor or blender. Add milk, sugar, lemon and salt and puree until smooth. Cover and refrigerate for a few hours.
Once the mixture is cool, churn in an ice cream maker following the manufacturer's instructions for between 15 and 20 minutes.
After churning, mix through globs of dulce de leche. Transfer to a freezer-safe container and freeze overnight to achieve the right consistency.