Ingredients
3medium bananas,overripe, peeled
⅓cuplight brown sugar,packed
1tbspbutter,cut into small pieces
1½cupswhole milk
2tbspgranulated sugar
½tspvanilla extract
1½tsplemon juice,freshly squeezed
⅛tspsalt
Preparation
Preheat the oven to 400 degrees F.
Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish until the sugar dissolves into a wet caramel-colored coating.
Bake for about 40 minutes, stirring once during baking, until the bananas are soft and golden brown.
Immediately transfer the bananas and caramel syrup into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.
Chill the mixture thoroughly in the refrigerator.
Give the mixture a quick whisk, then freeze in ice cream machine according to manufacturer’s instructions.
Transfer soft ice cream to plastic container and chill for a few hours until firm.
Scoop, serve, and enjoy!
