Roasted Banana Cinnamon Ice Cream

Preheat the oven to 400°F (200°C).

Peel, then slice the bananas into 1/2 inch pieces. Put bananas into a lightly greased baking and dish toss the bananas with brown sugar, cinnamon and butter.

Bake for 40 minutes in the preheated oven until the bananas are browned and cooked through. Stir once during baking.

Transfer the bananas along with the caramelized syrup into a blender.

Add milk, granulated sugar, vanilla, lemon juice and salt. Puree until smooth.

Refrigerate the mixture for 4 hours or overnight until completely chilled.

Note: If the mixture is too thick after refrigeration, then whisk it out before you put it in the ice cream maker.

Put into your ice cream maker and churn according to your manufacturer’s instructions.

The original recipe says it yields a quart but it turned out to be 2 to 2 1/2 cups for me.

Source: David Lebovitz’ The Perfect Scoop