Roasted Banana Ice Cream
(based on David Lebovitz’ recipe printed in The Traveler’s Lunchbox)
Serves 3-4
1/3 C sugar (preferably brown sugar) + 2 T regular white sugar
1 T butter
1 t vanilla essence
1 C milk (I used 3%)
½ C fresh cream (chilled)
1 ½ t lemon juice
½ t salt
½ t cinnamon powder
1/8 C raisins soaked in 2 T dark rum
Peel the bananas and cut into 1 inch chunks. In a glass baking dish take the banana pieces and brown sugar, and toss with the butter. Bake for 40 minutes (preheated to 400F/200C), till browned, turning just once in the middle of the baking process.
Remove the contents of the baking dish into a mixing bowl. Add the all the other ingredients except raisins, and blend to a smooth puree. Mix in the raisins and any nuts, if using, and pour into an ice cream maker to set in the fridge. (I used the plastic container of store-bought ice cream to chill mine, blended it once after 2 hours of chilling.)