Perfect for using up leftover (even frozen) over-ripe bananas, this is not your usual banana ice cream but a richer caramelised version, despite being eggless and having no cream. Adapted from David Lebovitz’s The Perfect Scoop.
Preheat your oven to 205ºC (400ºF). Cut 6 medium over-ripe bananas into small slices. Put them in a baking dish with ⅔ of a cup of brown sugar and 2 tablespoons of melted butter. Toss until the sugar is dissolved and coating everything. Bake for 40 – 60 minutes (depending on whether your bananas were frozen) until the bananas are a dark caramel colour and not too wet. Transfer the bananas to a high speed blender and add 3 cups of whole milk (this can be made from powdered milk), ¼ of a cup of sugar, 1 teaspoon of pure vanilla extract, 3 teaspoons of freshly squeezed lemon juice and ¼ of a teaspoon of salt. Blend until smooth then chill overnight. Churn in an ice cream machine and freeze for a few hours before serving.
michelle picker cooks 