once upon a chef
– 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
Adapted from David Lebovitz’s The Perfect Scoop, this banana ice cream is one of the best homemade ice creams I’ve ever made.
Stir until the sugar dissolves into a wet caramel-colored coating.
Roast for about 40 minutes, stirring once during baking, until the bananas are soft and caramel colored.
Immediately transfer the caramelized bananas to a blender or food processor (if you wait too long, the caramel will start to harden).
Add the milk, sugar, vanilla, lemon juice, and salt.
Process until the mixture is completely smooth, chill the mixture in the refrigerator, then freeze in an ice cream machine according to the manufacturer’s instructions.
As with most homemade ice creams, the mixture will not get completely firm in the machine. It’s best to transfer the creamy ice cream to a container and freeze it for a few hours until firm enough to scoop. Enjoy!