Ingredients:
3 medium-sized overripe bananas, peeled
⅓ cup packed light brown sugar
1 tablespoon butter, cut into small pieces
1½ cups whole milk
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1½ teaspoons freshly squeezed lemon juice
⅛ teaspoon salt
Instructions:
– Preheat the oven to 400°F.
– Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish until the sugar dissolves into a wet caramel-colored coating. Bake for about 40 minutes, stirring once during baking, until the bananas are soft and golden brown.
– Immediately transfer the bananas and caramel syrup into a blender or food processor (if you wait too long, the caramel will begin to harden). Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth. Chill the mixture thoroughly in the refrigerator.
– Give the mixture a quick whisk, then freeze in ice cream machine according to manufacturer’s instructions. Transfer soft ice cream to plastic container and chill for a few hours until firm. Scoop and serve.
Servings: About 3 cups (see note below)
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour, plus several hours to chill
