• 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.