From the blog For Love of the Table

3 medium-sized ripe bananas (about 1 1/4 lb.), peeled

1/3 c. light brown sugar

1 T. butter (salted or unsalted), cut into small pieces

2 c. whole milk, divided

2 T. granulated sugar

2 T. honey

1/2 t. vanilla extract

1 1/2 t. lemon juice

1/4 t. coarse salt

2 1/2 oz. bittersweet chocolate, melted

Preheat oven to 400° F.  Slice the bananas into half inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish.  Bake, stirring once or twice (being careful to scrape down any caramelized sugars on the sides that threaten to burn), until the bananas are browned and cooked through and the liquid is thick and syrupy—about 35 to 40 minutes.

Scrape the bananas and the syrup into the blender.  Add 1 1/2 cups of the milk (splashing some of it into the baking dish first to rinse out any of the syrup that remains), granulated sugar, honey, vanilla, lemon juice and salt, and purée until smooth.  Transfer to a bowl.  Add the remaining half cup of milk to the blender and run briefly to thin any of the banana mixture that remains.  Add this to the rest of the mix in the bowl and whisk until homogenous. 

Chill the mixture for at least 8 hour (or overnight) in the refrigerator.  Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions.  (If the chilled mixture is too thick to pour into your machine, whisk it to thin it out.)  How you add the chocolate flakes will depend on your style of ice cream maker. The basic idea is to drizzle the chocolate into the finished, softly set ice cream a bit at a time and fold it in before drizzling in some more and folding again. The process is repeated until all the chocolate has been added. The chocolate freezes almost immediately upon coming into contact with the soft ice cream and the folding process breaks the drizzles up into chips. I have a hand-crank, chilled canister-type maker, so to add the chocolate, I remove the paddle from the ice cream and then add the chocolate using the process described above while the ice cream was still in its chilled canister. I then transfer the finished ice cream to a chilled container for the freezer. (If you prefer, you may layer the chocolate into the ice cream as you transfer it into another container.  Simply add a thin layer of ice cream, drizzle this layer with chocolate, add another layer of ice cream and drizzle in more chocolate...continue, repeating these two layers until all the ice cream and chocolate have been transferred to the container.)  Makes a scant quart of ice cream

(Recipe adapted from The Perfect Scoop

 by David Lebovitz).

http://www.forloveofthetable.com/2015/10/roasted-banana-chocolate-flake-ice.html

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