Anyway on with the recipe. This is so yummy I defy you to be able to keep it in the freezer for more than a day. I made a litre and Idgy and I just gobbled it up, so seriously yummy!
3 ripe bananas
70g light brown sugar
pinch of cinnamon powder
pinch of grated nutmeg
1 tablespoon of unsalted butter
375ml/ 12fl oz milk
2 tablespoons sugar (granulated is fine here)
1/2 teaspoon vanilla extract
juice of half a fresh squeezed lemon
1/4 teaspoon course sea salt
Preheat your oven.
Peel and chop the bananas and put them into a shallow baking dish, add the butter on top in tiny pieces so it is well distributed. Shake on the spices and brown sugar. Baking the bananas with the sugar, butter and spices creates the most glorious syrupy goo that really ramps up the flavour of them
Bake for approximately 30-40 minutes, you just want the bananas to be all soft and gooey and caramelized.
Let them cool for a while before zapping in the food processor, now add in the milk, white sugar, salt, lemon juice (this stops the ice cream from discolouring) and vanilla extract. Zap again to combine everything.
Chill in the fridge for about 2 hours before churning in ice cream maker and then freezing.
I served mine with melted chocolate on top. After All one can never have enough choccie!