Banana in brown sugar ice cream
By: Easy cook - Lak...
Published: Thursday, September 8, 2011 - 4:12am

Ingredients




600g very ripe bananas (6-7 medium), peeled and cut into 1 cm slices
135g light or brown sugar
500 ml coconut milk or full-fat sour cream
Big pinch of sea salt
1 tsp dark rum
½ tsp vanilla extract
Lemon juice, optional

Preparation

1 In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly. 2 Add the bananas and salt, and continue to cook for 5 minutes, stirring occasionally, until the bananas are soft and completely cooked through. 3 Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. If it tastes too sweet, add a few drops of fresh lemon juice. 4 Puree in a blender or food processor until completely smooth. 5 Chill thoroughly for 1 hour or overnight, then pour into the ice cream maker and proceed according to the manufacturer’s instructions. 6 Before serving, take it out for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature 7 Light note: if you use sour cream, when cooking the bananas, the mixture might curdle a bit. Nothing to worry, just proceed with the recipe and it’ll smooth out when blended. 8 Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).

About

Flavorful, creamy ice cream.