Banana in brown sugar ice cream

4 steps · 45 min total

1. 01

   Cook Brown Sugar

   In a wide skillet or saucepan, heat the brown sugar with about 125 ml (one-quarter) of the cream. Stir constantly until the sugar dissolves and the mixture becomes smooth and bubbly.
2. 02

   Cook Bananas

   Add the sliced bananas and a pinch of sea salt to the skillet. Continue to cook for about 5 minutes, stirring occasionally, until the bananas are very soft and cooked through.
3. 03

   Puree and Chill Base

   Remove the skillet from the heat. Stir in the remaining 375 ml of cream, the rum, and the vanilla extract. If the mixture tastes too sweet, add a few drops of fresh lemon juice to balance it out.

   Transfer the mixture to a blender or food processor and puree until it's completely smooth, with no banana lumps remaining. Chill the base thoroughly for at least 1 hour, or ideally, overnight in the refrigerator.

   Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.

4. 04

   Serve Ice Cream

   Before serving, let the ice cream sit out at room temperature for 5 to 10 minutes, or a bit longer, until it reaches the right scooping consistency. For the best experience, serve it in chilled glass or porcelain bowls, using a hot, dry ice cream spoon for clean scoops.