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Roasted Banana Ice Cream

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  • Yield: 1 1/2 quarts 1x


  • 3 yellow bananas
  • 2 c. half and half
  • 1 1/2 c. whole milk
  • 1 c. heavy cream
  • 1/2 c. turbinado
  • 1/2 c. + 2 tbsp. sugar, divided
  • 1 tsp. sea salt
  • 3 egg yolks
  • 1 tbsp. vanilla extract


  1. Preheat oven to 325°. Place unpeeled, bright yellow bananas on a lined baking sheet. Bake until skins are completely black, about 20 minutes. Turn bananas halfway through. Allow to cool for at least 5 minutes before handling. Peel and mash in a bowl. Set aside.
  2. In a bowl, whisk together egg yolks and 2 tablespoons of sugar. Set aside.
  3. In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, sugars, and sea salt. Whisk to combine. Taste to make sure you have enough salt. I prefer this ice cream on the salty side.
  4. Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour a half cup of simmering milk mixture into egg mixture, whisking constantly to temper eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring constantly for 30 seconds. Add in mashed bananas. Cook for 5 minutes until slightly thickened. Remove from heat. Add vanilla extract.
  5. Using an immersion blender or a conventional blender, pulse mixture until smooth. Pour mixture in a large bowl over a fine mesh sieve to catch any egg clumps. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
  6. Once mixture is cold, make ice cream according to your machine’s instructions.
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