With an oversupply of bananas on hand over the December holiday, I decided to put a few of them to work as the key ingredients in roasted banana ice cream. Yes: this involves slicing the ripe bananas, dusting them with brown sugar, and roasting them for about 40 minutes in a 400-degree oven.
Combined with the other usual ingredients for ice cream, chilled for a day or so, and then run through the countertop ice cream maker, the result was pretty awesome. And I don't even like banana ice cream that much.
"Roasted Banana Ice Cream," by David Lebovitz. In The Perfect Scoop, Ten Speed Press (Berkeley/Toronto), 2007, p. 72.
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