Roasted Banana Rum Raisin Ice Cream
Servings:
6-8
Prep Time:
6 hr
Cook Time:
40 min
Ingredients:
- 3 medium-sized ripe bananas, peeled
- 1/3 Cup packed light brown sugar
- 1 Tbsp butter, salted or unsalted, cut into small pieces
- 1 1/2 Cups whole milk
- 2 Tbsp granulated sugar
- 1/2 Tsp vanilla extract
- 1 1/2 Tsp freshly squeezed lemon juice
- 1/4 Tsp salt
- ¼ Cup raisins
- 4 Tbsp rum, divided
Instructions:
Put 2 Tbsp rum into a microwave-safe dish. Add the raisins and microwave for 1 minute. Put aside and let raisins soak up any additional rum.
Preheat the oven to 400 ° F. Slice the bananas into 1/2 inch pieces and toss them with the brown sugar and butter in a 2 qt baking dish. Bake for 40 minutes, stirring just once during baking.
Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.
Credit:
Montcarte 
