LITTLE ROCK, Ark. (KTHV) -- All through the month of July we have been asking for your homemade ice cream recipes. Today, we spotlight THV viewer Debbie Arnold.
Arnold sent in a great recipe for roasted banana and toasted walnut ice cream. With her recipe, she's entered in our Ice Cream Recipe Sweepstakes!
You can still enter! Click here to find out how.
Roasted Banana and Toasted Walnut Ice Cream
3- 4 fully ripe bananas, peeled and cut into 1/2- inch chunks
1/2 cup dark brown sugar, packed
3 Tablespoons butter, unsalted, cut into small chunks
1 cup half and half (Fat free worked just fine.)
3/4 cup heavy cream
1 teaspoon vanilla
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
2 Tablespoons sugar, optional
1/2 cup coarsely chopped, toasted walnuts (pecans would work as well)
Preheat the oven to 375 degrees.
Line a 2-quart baking dish with aluminum foil. Toss in the banana pieces, butter and dark brown sugar. Stir to coat the bananas.
Bake for 20 minutes; stir then bake an additional 15-20 minutes until the bananas have browned and the sugar has caramelized.
Watch carefully during the last 5 - 10 minutes. You want deep amber caramel, not burned
Scrape the bananas and syrup into a mixing bowl; add the remaining ingredients except for the walnuts and process with a hand-held blender until smooth. Alternatively, use a food processor or blender.
Add the additional sugar if your bananas are not especially sweet. The riper (but not black) the bananas, the sweeter they will be.
Chill thoroughly before freezing in your ice cream maker. I chilled mine overnight which worked well. Whisk well before pouring into your freezer container. Freeze according to your freezer manufacturer's directions adding in the walnuts a few at a time while the freezer is turning. I used my tabletop maker --- love it!
Place in a sealed container and allow to harden in the freezer at least 2 hours before serving. If it sits longer, it will become quite hard and you will need to allow it to sit for a while before serving.
The flavors deepen as it ripens.