Description

You can enjoy the ice cream right away (as soft serve) or place in a container and put in the freezer if you prefer a firmer result. If you don’t have an ice cream maker, place in an airtight container in the freezer, and stir (with a whisk or hand blender) every 30 minutes until set. You will get a slightly different texture but the taste will still be great. Recipe modified from Max Falkowitz’ Serious Eats (seriouseats.com).

Ingredients

Units Scale

Approximately 4 ripe bananas (1lb), sliced
1/2 cup brown sugar
1/2 tsp salt
1 tsp lemon juice
2 cups half and half cream
1/2 tsp cinnamon
1 tbsp dark rum
1/2 teaspoon vanilla extract
1/2 cup pecans or walnuts (optional)
3 tbsp butter (optional)
2 tbsp brown sugar (optional)

Cook Mode Prevent your screen from going dark

Instructions

Peel and chop into slices
Toss the cut bananas in brown sugar, cinnamon and salt and place in a baking dish.
Bake at 350F for 25-30 minutes
Transfer cooked bananas to a food processor (I used a hand-held stick blender), add lemon juice, and blend until smooth.
Once smooth, add remaining ingredients (except nuts, butter and 2 tbsp brown sugar) and blend until incorporated.
Transfer to an airtight to container to chill for several hours.
If making candied pecans: Melt butter and brown sugar over low heat, toss in pecans to coat, then place nuts on a greased baking sheet until cool. Set aside.
Churn the mixture in an ice cream maker for approximately 20-30 minutes (or until you get the results you want – check manufacturer’s instructions).
If adding nuts, wait until the last 5 minutes to incorporate.

Category: Dessert