Banana bread ice cream
 
 
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).
Author:
Recipe type: Dessert
Ingredients
  • Approximately 4 ripe bananas (1lb), sliced
  • ½ cup brown sugar
  • ½ tsp salt
  • 1 tsp lemon juice
  • 2 cups half and half cream
  • ½ tsp cinnamon
  • 1 tbsp dark rum
  • ½ teaspoon vanilla extract
  • ½ cup pecans or walnuts (optional)
  • 3 tbsp butter (optional)
  • 2 tbsp brown sugar (optional)
Instructions
  1. Peel and chop into slices
  2. Toss the cut bananas in brown sugar, cinnamon and salt and place in a baking dish.
  3. Bake at 350F for 25-30 minutes
  4. Transfer cooked bananas to a food processor (I used a hand-held stick blender), add lemon juice, and blend until smooth.
  5. Once smooth, add remaining ingredients (except nuts, butter and 2 tbsp brown sugar) and blend until incorporated.
  6. Transfer to an airtight to container to chill for several hours.
  7. 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.
  8. 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).
  9. If adding nuts, wait until the last 5 minutes to incorporate.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2016/11/10/back-to-the-beginning-banana-bread-ice-cream/