Although summer is about to end in a few days, you still have an excuse to make this homemade ice cream. The flavor was intensified with roasted bananas. Who wouldn’t want to try that?!
Copycat: Chunky Monkey Ice Cream
Yield: about a quart
Prep time: 6 hours (includes resting)
Cook time: 20 minutes
3 medium ripe bananas, peeled
1/3 cup packed brown sugar
1 tablespoon unsalted butter, cut into small pieces
1 1/2 cups half and half
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoon freshly-squeezed lemon juice
1/4 teaspoon kosher salt
1/4 cup walnuts, coarsely chopped
1/4 cup dark chocolate chips
1. Preheat the oven to 400ºF. Slice bananas into 1/2-inch pieces and toss with brown sugar and butter in a baking dish. Bake for 20 minutes, uncovered. Stir and bake for another 20 minutes, until bananas are browned and cooked through.
2. Scrape bananas and thick syrup into a blender or food processor. Add half and half, granulated sugar, vanilla, lemon juice, and salt. Puree until smooth.
3. Refrigerate until completely cold, then freeze in an ice cream maker according to manufacturer’s instructions.
Recipe adapted from One Ordinary Day