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: Melanie
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
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.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2016/11/10/back-to-the-beginning-banana-bread-ice-cream/