I think I’ll need to start a new recipe category here just for bananas. Because man–do we ever grow bananas! We must be at the perfect altitude for bananas. Or is it longitude? Latitude? Maybe its more about annual rainfall. Or how Saturn lines up with Jupiter. Or maybe I don’t know much at all, and I shouldn’t blog late at night after a long and draining day. But one thing I do know: We’ve got a LOT of bananas around here.
We don’t grow quite enough bananas to set up shop at the market, but just enough to constantly be staring at them wondering WHAT NEXT? Yes, we share with friends. And then the pressure’s on MUAH, the domestic goddess of this household…to bake them, dehydrate them, freeze them, and…what was that you said?
SALT AND CARAMELIZE THEM?
Well, twist my arm.
I do very much like my job.
Caramelizing bananas is not so difficult at all…so take the thirty minutes, and give it a shot! The resulting flavor is all at once exotic, and absolute comfort food.
You won’t need more than a small scoop, because it is rich and sweet. The perfect finish after a healthy meal.
Here’s the printable recipe:
Salted, Caramelized Banana Ice Cream
4 ripe bananas (or 6-7 if using apple bananas like ours.)
1/4 cup brown sugar
1/2 tsp sea salt
1 Tbsp. butter, melted
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
2 tsp. pure vanilla extract, OR one vanilla bean.
1. To caramelize the bananas, preheat oven to 400 degrees. Line a 9 X 13 baking sheet with aluminum foil and place sliced bananas on it. Sprinkle with brown sugar and sea salt. Pour melted butter over the top. Gently stir to coat well. Spread out in a single layer. Bake in the oven for 25-30 minutes, stirring once or twice throughout baking. Set aside to cool.
2. In a medium bowl, combine the cream, milk, sugar, and vanilla. Whisk it together well.
3. When bananas have cooled, place in a food processor or blender until smooth. Combine this with the milk and cream mixture. Refrigerate until the mixture is chilled.
4. Place mixture in an ice cream maker, and follow directions. When it is done, serve right away or (even better,) place in an airtight container and freeze for 2-3 hours before serving.
This would make a fabulous milkshake as well…
So be a friend, and stop by for some bananas! I might scoop you up a sample of ice cream while you’re here…
PS Amazing low fat banana oatmeal chocolate chip cookies right HERE.