Caramelized Banana Ice Cream

Three years ago we graduated from undergrad at BYU, stuffed almost all of our belongings into our tiny blue Civic, and left Utah in the rear-view mirror. Now for the first time since then, I'm back! I'm here on my own (while Dustin is busy with school) for a few days to spend time with my sisters, friends, and relatives who I don't see often enough. I thought it would feel strange to return after such a long absence, but it feels more like returning home. Is that possible? To have several places where you feel you belong? We love Richmond and I'm so happy there. But I have so many fond memories of our four years here. It's where I first moved after leaving home, where I met Dustin, where I got married, and where I fell in love with food. That's right. My cooking adventures started in the teeny one-bedroom apartment we rented while going to school here.

This week I get to revisit all the people and places (mainly restaurants, of course!) in Utah that I love and take my mind off the big change awaiting me. Only two weeks until I start working full time. Yes, I'm excited about being an OR intern, but the anticipation is getting to me. (And I had to take advantage of my current free time, since there won't be any vacationing in the near future.)

So I'll be out of the kitchen for a while. But no worries- I've saved a few special recipes to share from afar. Starting with this luxurious dessert: caramelized banana ice cream. I served it with the Browned Butter Cake with Cinnamon Chocolate Frosting I recently posted. Ripe bananas are roasted with butter, brown sugar, and cinnamon until soft and syrupy. Then they're churned with a vanilla cream base to create a distinctly banana treat. Yummy and unique.

Caramelized Banana Ice Cream

INGREDIENTS
4 ripe bananas, sliced
1/4 cup brown sugar
1 tsp. cinnamon
1 Tbsp. butter, melted
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 tsp. salt
2 tsp. pure vanilla extract

DIRECTIONS
1. To roast bananas, preheat oven to 400 F. Line a 9x13 baking dish with aluminum foil and place banans in it. Sprinkle with brown sugar and cinnamon and pour melted butter over top. Toss to coat. Spread in a single layer. Bake in preheated oven for 30 minutes, stirring halfway through, until caramelized. Set aside to cool.

2. Meanwhile, combine cream, milk, sugar, salt, and vanilla, whisking until sugar is dissolved. Place in the refrigerator to chill.

3. Once bananas have cooled completely, puree them in a food processor or blender until smooth. Whisk bananas into the milk mixture until well combined. Refrigerate several hours or overnight until chilled.

4. Churn mixture in ice cream maker according to manufacturer's direction. Transfer to an air-tight container and freeze several hours to set up.

(Adapted from Our Best Bites)