Caramelized  Banana Ice Cream
recipe by OurBestBites.com

4 bananas, sliced into 1/2-1" segments
1/4 C brown sugar
1 T real butter, melted
1 t cinnamon

2 C heavy cream
1 C whole milk (vit D milk)
1/2 C white sugar
1/4 t salt
2 t vanilla


Preheat oven to 400 degrees.

Line a 9 x 13" baking dish with foil and place bananas in it.  Sprinkle brown sugar, cinnamon, and melted butter over bananas and toss well with hands.  Spread bananas out in a single layer.
 
Bake bananas for 15 minutes.  Stir, and bake for 15 more.  Remove from oven and cool on counter top.  By this point you will have a scrumptious, thick syrup in there too.

While bananas are cooking combine cream, whole milk, white sugar, salt, and vanilla. Whisk until sugar is dissolved. Set in fridge to chill.

When bananas are completely cooled, puree them in a food processor* until completely smooth.  Using a whisk, stir them into the milk mixture until combined.  Chill entire mixture.

Churn in an ice cream maker and transfer to an air tight container in the freezer to set up.  Makes 1 1/2 quarts.

*If you don't have a food processor, you can use your blender.  If you choose to do so, leave the whole milk out of the original milk mixture and use the milk to puree with the bananas.  Don't put the cream mixture in the blender after, make sure to whisk them both together by hand.

Note:  The roasted bananas in this recipe make the ice cream incredibly soft and smooth, but it may be softer than usual when coming straight out of your ice cream maker so it's important to plan ahead with enough time to let the ice cream set in the freezer for several hours before eating.