Again with the ice cream kick… Maybe it’s because I bought a huge container of heavy cream and now I am trying to use it up. And making different flavors of ice cream is the perfect excuse. When it is homemade you know what is in it. Sure here is fat and sugar. But unless you add it, there are no added chemicals. So in that way, it is guilt free.
I love that this ice cream doesn’t have any eggs. Which lowers the fat and the cholesterol. And it also makes it a really easy ice cream to make!
The banana base comes from a David Lebovitz recipe. The rest of it is what I came up with. I think next time I will lower the sugar. Whether I do less sugar while roasting the bananas or less sugar in the ice cream base, I am unsure. Probably less sugar while roasting the bananas though. So instead of a 1/3 cup, I would probably do 3 tbsp.
1/2 cup heavy cream
1 cup 1% milk
1/2 cup white sugar
1 1/2 tsp fresh squeezed lemon juice
1 tsp vanilla extract
dash of salt
1/3 cup brown sugar
1 tbsp butter cold, diced
1/3 cup toasted diced walnuts
1/3 cup chopped dark chocolate
1/3 cup caramel sauce (I used T. Marzetti’s caramel dip you can buy at the store. Next time I will make my own. I just randomly had some of this on hand.)
Preheat oven to 400 degrees. Slices the bananas into about 1/4 inch thick. Spread them on a baking dish. Top with the diced butter and brown sugar. Bake for about 40 minutes. Mixing once at about 20 minutes.
While the bananas are roasting, mix the cream, milk, sugar, lemon juice and vanilla extract. Place it back in the fridge until ready to use.
When the bananas are done, place them in a food processor. Add the milk mixture to the bananas and process until the bananas are liquefied. This should take less then a minute. Pour the mixture into a bowl and put it in the fridge until it is completely cooled. Once it is cooled, freeze it according to the manufactures instructions from your ice cream maker.