- Ingredients:
- 3 Ripe bananas
- 1 and 1/3 cups brown sugar
- 1 tbsp unsalted butter, small dice
- 1 1/2 cups whole milk
- 2 tbsp sugar
- 1/2 tsp vanilla
- 1-1/2 tsp lemon juice
- 1/4 tsp coarse salt
- Directions:
- Preheat oven to 400F
- Slice bananas and toss with the brown sugar and butter.
- Bake on baking sheet for 30-40 minutes, stirring a couple of times during baking.
- Scrape into blender with remaining ingredients. Puree until smooth.
- Chill thoroughly.
- Whisk to make smooth and freeze in ice cream maker for 25-30 minutes. Scoop into container and chill several hours before serving. Best served 24-48 hours.
Recipe by Jill Lamneck courtesy of The garden Club of Bermuda.
