Ramadan Mubarak! This past weekend the month of Ramadan began. During this month Muslims fast from sunrise to sunset. May Allah accept our fasts and ibadat during this blessed month.
This recipe is great for having as a dessert in Ramadan, especially with Ramadan occurring during the hottest time of the year. It is cold and refreshing.
After I got an ice cream maker attachement for my mixer I've been searching for recipes. I was disappointed to find that majority of recipes used heavy cream. Also most recipes require you to make a custard using egg yolks. That usually puts me off because then I will have a bunch of egg whites leftover and will have to figure out what to do with those. I came across this recipe while browsing Annie's Eats. This was perfect! No cream! No eggs! I tried the recipe out as is and we found it a bit too banana-y. So my second attempt I reduced the bananas and we liked it much more. I don't like this with overly ripe bananas. I made half the recipe and it was a good amount for us. Feel free to double it if you would like to make a larger batch. This tasted best topped with some chocolate syrup!
Roasted Banana Ice Cream
Adapted from Annie's Eats
2 bananas (ripe but not overly ripe), sliced into 1/2 inch pieces
1/3 cup packed light brown sugar
1 tbsp unsalted butter, cut into small pieces
1 1/2 cups whole milk
2 tbsp sugar
1/2 tsp vanilla bean paste
1/4 tsp coarse salt
Preheat oven to 400 F. In a baking dish, add the sliced bananas, brown sugar and butter. Toss well. Bake for 40 minutes, stirring once, or until bananas are browned and cooked through.
Scrape the bananas into a food processor. Add milk, sugar, vanilla and coarse salt. Process until smooth. Transfer the mixture to the fridge until chilled. Once chilled give it a quick whisk and process according to your ice cream maker's instructions.