There was much debate over what the next ice cream flavor of the house should be and by that I mean I just chose. I've been seeing all these recipes on Pinterest for banana "ice cream" and thought "Neat!", I love banana ice cream, let me check these biddies out. For shame! You cannot freeze a banana, blend it, and call it ice cream. For the love of all things good and just, stop polluting the public sphere with your impostor desserts and just use this recipe:

Roasted Banana Ice Cream

Get it roasty, get it toasty. Roast two split bananas with about a tablespoon of brown sugar pressed on top of each for about 20 minutes at 350 F. Look at those two love birds in the middle. Shameless. 

Meanwhile, mix your milk, sugar, vanilla, and salt together until the sugar dissolves. Add the cream and stir gently. 

Mash dem nanners and add them to the mixture. Strain this new mixture into your chilled machine. Add the bananas a tablespoon at a time during the last fourth of the churning cycle. I know this sounds like an extra, unnecessary step, but the milk mixture helps to loosen up the bananas so they don't clump when you drop them in. Also, it's always a smart idea to add heavier ingredients like candy or fruit towards the end of the cycle to insure even distribution and minimal settling. 

After the ice cream freezes for a few hours, you get this. Top with nuts, fudge, peanut butter, coconut, your face...go crazy. It's your scoop.

Recipe

(Loosely adapted from the Cuisinart Ice Cream Recipe Book)

2 c heavy cream

1/2 c whole milk

1/3 c packed brown sugar

1 tsp vanilla

pinch of salt

2 bananas, roasted and mashed

4 additional Tbsp brown sugar