Thursday, June 26, 2014

Sassy Sweets: Caramelized Banana Ice Cream

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Ice cream!!!  Yes, it's definitely that time of year again.  We had a great weekend in May with my family doing a "walking food tour" of the Lower East Side.  Sometimes our best and most memorable places aren't the ones we plan but the ones we just stumble upon (it's impossible to plan out every possible delicious food place...there are just too many)!  One of our stops was the Essex Market to go to the cheesemonger. 

But, before we could even get there, we stopped still in front of a small ice cream cart at the entrance.  Luca & Bosco was staring us in the face and even though we were hours into the tour (and more than 10 stops), no one could resist the lure of the ice cream.  Completely unlike me, I was last to pick a flavor.  There were just too many good ones and I wanted to make sure I was able to get one that others could share with me.

The lovely woman serving us (poor her) looked at me as I studied the flavors, conservatively, for 5 minutes.  Finally, I just asked her favorite and without hesitation she told me it was Caramelized Banana.  It was the hit of the day; Sister M kept stealing bites of my ice cream with bites of her chocolate ice cream.  And I could not get the flavor out of my head.  I've seen a lot of banana ice creams make the rounds lately - needing only bananas to make it.  So I thought it couldn't possibly be too hard.  I wasn't wrong...and it's too delicious NOT to make every week this summer!
Caramelized Banana Ice Cream
Serves:  6 (3 cups)
3 very ripe bananas
1/2 cup brown sugar
2 teaspoons vanilla extract
1 cup skim milk

Preheat the oven to 400 degrees F.  Slice the bananas and place in a small baking dish (it's okay to crowd the bananas, that is better than having too much space).  Top the bananas with brown sugar and bake for 20-30 minutes, until the sugar is caramelized but not burned.   Puree the bananas and brown sugar syrup (careful because it is hot) and place in the fridge to cool.  Then, whisk in the vanilla extract and skim milk.  Place into the ice cream maker, according to manufacturer instructions.  Place the now-churned ice cream into an airtight container and freeze at least 4-6 hours or overnight before serving.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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