Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Caramelized Banana Ice Cream

Posted Feb 21 2009 11:40pm

img_1397

Happy New Year!  I hope everyone had a fantastic New Year’s spent with their loved ones.  I haven’t been cooking as much this past week, partly because I was in a cooking/baking frenzy Christmas week and wanted a break.  But now, I’m back in full swing! So here’s my first post for 2009.  I wish you all a happy, healthy New Year :)

In my family, we go bananas every now and then. My mom used to make fried bananas whenever they would ripen, and we would eat them with some vanilla ice cream for a treat. I had some bananas that were ripening on my kitchen counter and didn’t feel like making them into banana bread, as I usually do with overripe bananas.  We seldomly buy ice cream from the store because we don’t want to eat it more than we should, so I thought it would be perfect to make a little banana ice cream to ring in the New Year.  I adapted a recipe from David Lebovitz’s book, “The Perfect Scoop,” that my oldest friend Phi gave to me.  Instead of using whole milk (since I didn’t have on hand anyways), I use 1/2 cup of half-and-half, and substitute the rest of the milk with fat-free milk.  Don’t use fat-free half-and-half here; fat is needed to make the ice cream smooth and creamy.  If you use all fat-free products, you’ll end up with ice crystals in your ice cream when you freeze it.  Also, it has a bunch of fillers that have no place in ice cream, in my opinion.

Caramelized Banana Ice Cream

Makes about 3 cups

2 large, overripe (black spots on the peel mean they’ll be ripe and good for this recipe!) bananas, peeled and slices into 1/2″ thick slices

3 Tbsp brown sugar

1 Tbsp unsalted butter, cut into small pieces

1/2 cup half-and-half (do not use fat-free)

1 cup skim milk

2 1/2 Tbsp granulated sugar

1/2 tsp vanilla extract

1 1/2 tsp freshly squeezed lemon juice

1/4 tsp sea salt

1.  Preheat the oven to 400°F.  In a 2-qt baking dish, combine the bananas, brown sugar, and butter.  Roast in the oven for about 10-15 minutes, until bananas are caramelized and bubbly.

2.  Scrape the bananas with the syrup from the baking dish into a food processor.  Add the half-and-half, milk, sugar, vanilla, lemon juice and sea salt.  Puree all ingredients until smooth.

3.  Pour the ice cream mixture into a 2-qt plastic container, and cover.  Refrigerate overnight or until completely chilled.

4.  When you’re ready to make your ice cream, chill according to the manufacturer’s instructions.  I froze my ice cream bowl overnight, and it took about 20 minutes to make in the ice cream maker.  When finished, put the ice cream in a plastic container with a lid and store in the freezer.

img_1397

Happy New Year!  I hope everyone had a fantastic New Year’s spent with their loved ones.  I haven’t been cooking as much this past week, partly because I was in a cooking/baking frenzy Christmas week and wanted a break.  But now, I’m back in full swing! So here’s my first post for 2009.  I wish you all a happy, healthy New Year :)

In my family, we go bananas every now and then. My mom used to make fried bananas whenever they would ripen, and we would eat them with some vanilla ice cream for a treat. I had some bananas that were ripening on my kitchen counter and didn’t feel like making them into banana bread, as I usually do with overripe bananas.  We seldomly buy ice cream from the store because we don’t want to eat it more than we should, so I thought it would be perfect to make a little banana ice cream to ring in the New Year.  I adapted a recipe from David Lebovitz’s book, “The Perfect Scoop,” that my oldest friend Phi gave to me.  Instead of using whole milk (since I didn’t have on hand anyways), I use 1/2 cup of half-and-half, and substitute the rest of the milk with fat-free milk.  Don’t use fat-free half-and-half here; fat is needed to make the ice cream smooth and creamy.  If you use all fat-free products, you’ll end up with ice crystals in your ice cream when you freeze it.  Also, it has a bunch of fillers that have no place in ice cream, in my opinion.

Caramelized Banana Ice Cream

Makes about 3 cups

2 large, overripe (black spots on the peel mean they’ll be ripe and good for this recipe!) bananas, peeled and slices into 1/2″ thick slices

3 Tbsp brown sugar

1 Tbsp unsalted butter, cut into small pieces

1/2 cup half-and-half (do not use fat-free)

1 cup skim milk

2 1/2 Tbsp granulated sugar

1/2 tsp vanilla extract

1 1/2 tsp freshly squeezed lemon juice

1/4 tsp sea salt

1.  Preheat the oven to 400°F.  In a 2-qt baking dish, combine the bananas, brown sugar, and butter.  Roast in the oven for about 10-15 minutes, until bananas are caramelized and bubbly.

2.  Scrape the bananas with the syrup from the baking dish into a food processor.  Add the half-and-half, milk, sugar, vanilla, lemon juice and sea salt.  Puree all ingredients until smooth.

3.  Pour the ice cream mixture into a 2-qt plastic container, and cover.  Refrigerate overnight or until completely chilled.

4.  When you’re ready to make your ice cream, chill according to the manufacturer’s instructions.  I froze my ice cream bowl overnight, and it took about 20 minutes to make in the ice cream maker.  When finished, put the ice cream in a plastic container with a lid and store in the freezer.

Post a comment
Write a comment:

Related Searches