Serve this ice cream atop slices of banana bread for a double-dose banana-rama, or spoon it up with a puddle of hot fudge sauce. It's ridiculously good as soft serve, but takes a more cakey, banana bread-like texture when fully frozen.
Banana Bread Ice Cream
About This Recipe
|Yield:||Makes 1 quart|
|Active time:||45 minutes|
|Total time:||1 hour (plus time to chill)|
|Special equipment:||ice cream maker, food processor or blender|
|This recipe appears in:||Scooped: Banana Bread Ice Cream|
- 1 pound (peeled) very ripe bananas (about 4), sliced into coins
- 1/2 cup raw (turbinado) sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon juice
- 2 cups half and half
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- 1 tablespoon dark rum
- 1/2 teaspoon vanilla extract
- 3/4 to 1 cup toasted pecans, walnuts, or a combination
Heat oven to 350°F. Toss banana slices with salt and sugar in a baking dish. Bake for 25 to 30 minutes, until sugar bubbles in a thick syrup and bananas are very aromatic.
Transfer bananas to food processor or blender and purée with lemon juice. When no chunks remain, add half and half, cinnamon, clove, rum, and vanilla—blend till smooth. If necessary, adjust seasonings to taste, and transfer to an airtight container to chill for several hours until base is very cold.
Churn banana mixture in an ice cream machine according to manufacturer's instructions. About five minutes before ice cream is ready, add nuts. Serve immediately as soft serve or transfer to freezer to chill for several hours until firm.