Recipe: How to Make Roasted Banana Ice Cream

Over the weekend I came home with a cookbook called The All-American Dessert Book. As I started to thumb through it, I spotted a recipe for Banana Ice Cream. For the next 3 days I contemplated buying a carton of whipping cream.  Was it going to be worth it to pay roughly $5 for a quart of whipping cream just so I could try out this recipe?  It was a tough one, but in the end the want to make a batch of homemade ice cream prevailed.

And I’m so glad it did.

Basically you cut/prick/poke holes in 4 ripe bananas and lay them down on a lined cookie sheet. Bake @350 degrees for about 10 minutes or until they’re deep brown in color.  But be careful, the smell of roasted bananas can be intoxicating! I seriously think someone should invent a roasted banana scented perfume. It smelled THAT GOOD.

While your roasted bananas are cooling down, combine 5 fresh egg yolks, 1 1/2 cups whole milk, 1 1/2 cups of whipping cream, 2 tablespoons of orange juice {the recipe called for rum, but #1. I’m not a pirate #2. I don’t drink rum #3. We have no rum & #4. Orange juice makes an excellent substitution for rum}, 1 cup of sugar and a pinch of salt.

And bring to an almost boil {but don’t boil!} in a double boiler. Cook over medium heat for about 5 -6 minutes or until it thickens a bit.  Remove from heat and stir in 1 1/2 teaspoons of vanilla extract.  Set aside.

Next, carefully peel your 4 roasted bananas and puree them in a blender.

Resist the urge to grab a giant straw.

After you puree your blender full of banana goodness, add about 1 cup of your egg mixture to the puree and blend for about 10 seconds.  Then combine the blended concoction with the rest of the egg mixture.

Place in the refrigerator for about 4 hours or until nice and cool. Then using your KitchenAid Ice Cream Maker Attachment or your hand crank or electric ice cream maker…

Process your ice cream mixture according to the directions.

Pour into a reusable container and mix in a few handfuls of mini chocolate chips.

And freeze for a few hours or overnight if you can wait that long. After the wait is over quickly scoop a few bites into a dish and taste.

Oh my. THIS.IS.DELICIOUS.