Page 53 - Harnett Life Summer 2018

Roasted Banana Ice Cream

3 medium-sized ripe bananas, peeled
1/3 cup light brown sugar
1 tablespoon butter (salted or unsalted), cut into small
pieces
1 ½ cups whole milk
2 tablespoons granulated sugar
Butter Pecan Ice Cream ½ teaspoon vanilla extract
1 ½ teaspoons lemon juice
1 cup packed light brown sugar ¼ teaspoon coarse salt
½ cup water
1/8 teaspoon salt 1. Preheat oven to 400 degrees F.
2 large eggs 2. Slice the bananas into ½-inch pieces and toss them
2 tablespoons unsalted butter with the brown sugar and butter in a 2-quart baking
1 cup whole milk dish. Bake for 40 minutes, stirring once during baking,
1 teaspoon vanilla extract until the bananas are browned and cooked through.
1 cup heavy cream 3. Scrape the bananas and the thick syrup in the bak­
1 cup chopped toasted pecans ing dish into a blender or food processor. Add the milk,
granulated sugar, vanilla, lemon juice and salt, and
1. Combine the brown sugar, water and salt in a puree until smooth.
saucepan and bring to a boil, stirring to dissolve the 4. Chill the mixture for at least 8 hour ( or overnight) in
sugar. Boil the syrup for 2 minutes. the refrigerator, then freeze it in your ice cream maker
2. Meanwhile, beat the eggs together in a medium according to the manufacturer's instructions. If the
bowl. Slowly beat in the syrup. chilled mixture is too thick to pour into your machine,
3. Cook in a double boiler over, not in, boiling whisk it to thin it out. Makes 1 quart
water, stirring constantly, until the mixture reaches
°
175 F and coats the back of a spoon. Do not allow
the mixture to boil. Add the unsalted butter and stir
until melted. Strain into a medium bowl and refrig­
erate until cold.
4. Add the whole milk and vanilla extract and mix
well to combine.
5. Beat the heavy cream until soft peaks form. Fold
it into the egg mixture.
6. Pour into an ice cream maker and freeze accord­
ing to the manufacturer's directions. Fold in the
chopped pecans before transferring ice cram to a
container

Makes 1 quart