Back in Boston, all I could do was pray for warmer weather but as soon as I arrived in Bangkok I was already sweating buckets and realized that I should have been more careful with what I wished for. Still jet lagged, I spent my first morning in the kitchen and went straight to my darling ice cream machine and marveled at its beauty before making a batch of ice cream. I was craving something tropical and light and found this recipe from David Lebovits’s The Perfect Scoop. This ice cream recipe is a great way to celebrate the start of the summer because the flavors are somewhat similar to a relaxing Pina colada. Although missing all the ingredients that go into a Pina colada, the recipe calls for caramelized banana, which substitutes the typical tropical flavor, while the sea salt and lemon juice emulates the pineapple flavor. Somehow there was an alcoholic aftertaste too but this could just be me trying to make a connection. Enjoy this perfect scoop of ice cream by the pool with friends and family- Here’s to a great summer, Cheers!
Tropical Roasted Banana Ice Cream
Adapted from The Perfect Scoop 3 medium ripe bananas, peeled and cut into large pieces
- 3 medium ripe bananas, peeled and cut into large pieces
- 1/3 cup packed brown sugar
- 2 tbsp butter, cut into small pieces
- 1 1/2 cups milk
- 2 tablespoons sugar
- 1 Vanilla Pod
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt (sea salt is recommended)
Preheat the oven to 400 degrees F.
- In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 30 minutes, stirring occasionally.
- Once caramelized, remove the bananas from the oven
- In a bowl, mash the banana with a fork and add the rest of the ingredients to the bananas and blend until smooth.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions