Roasted Banana Ice Cream with Nutella Ripple

No clue where I came up with this wacky idea. But my mother-in-law has an ice cream maker and for some reason I thought it would be an amazing idea to make my own ice cream. I thought, the girls can help me with it! This will be fun! And made from real ingredients! In my own kitchen! The things I neglected to think of are the 75 extra hours at the gym I need now from making my own ice cream as well as the puppy dog eyes I get from my girls now that they’ve tried it. “Please mommy? PPPPLLLLLEEEEEAAAASSSSSEEEEEE make us some ice cream???” (Which of course I did. I followed this recipe with Toasted Coconut and Macadamia Nut Ice Cream. Recipe to follow shortly) You do need your own ice cream maker. If you don’t have one, the holidays are around the corner. You can use those same puppy dog eyes my girls have and get yourself an ice cream maker.

Hubby’s Note: This recipe, while taste bud approved…is NOT waistline approved. It’s ridiculously good. Be WARNED!

Ingredients
3 medium-sized ripe bananas, peeled
1/3 cup light brown sugar
2 tablespoons unsalted butter cut into small pieces
1 1/2 cups whole milk
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons lemon juice
A pinch of coarse salt

Preheat your oven to 400 degrees. Slice the bananas into 1/2 inch pieces and toss them with the brown sugar and butter in a baking dish. Bake for about 45 minutes, stirring once during baking, until the bananas are browned and cooked through. 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 purée until smooth. Chill the mixture for at least 8 hours (or overnight) in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Near the end of the churning by your ice cream machine, take a heaping spoon of Nutella and let it swirl throughout your ice cream. Transfer it to a tupperware or a rinsed and clean old ice cream carton. Keep frozen until you’re ready to serve it. Or, take a spoon to it right then and there and have it.

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