Roasted Banana Caramel Swirl Ice Cream

I was thinking about how milk and brown bananas are two of the things that we waste the most, and then I came across this recipe. Black and spotty bananas are welcome here, especially as they are super ripe and sweet.

Supplies

For the caramel:

150g/5.29 oz caster sugar
50g/1.76oz unsalted butter
3 ripe bananas (I only had 2 at the time of making this)
100ml/3.38 fl oz double cream

For the custard:

600ml/20.28 fl oz whole milk
2 eggs
100g/3.52oz condensed milk
25g/0.88oz liquid glucose/clear corn syrup

Make the Caramel

Put the sugar in a frying pan and heat gently, swirling the pan gently until dissolved. Turn up the heat and cook until the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the bananas to the caramel and cook for 5-10 minutes until softened, glazed and caramelised. Carefully take the bananas out of the pan and put into a high-powered blender and whizz to a purée. Add the cream to the caramel and stir until dissolved. Pour into a bowl, allow to cool slightly, then cover the surface with clingfilm.

Make the Banana Custard Base

For the custard base, put the whole milk into a pan and heat until just simmering. Whisk the eggs together with the condensed milk and liquid glucose. Pour the hot whole milk over the egg mixture, whisking all the time, then tip into a clean pan. Cook gently for 10-15 minutes, stirring all the time, or until slightly thickened and the custard coats the back of a wooden spoon. Whisk in the blended bananas, pour into a bowl, cover the surface with clingfilm and cool.

Churn Baby Churn

Tip into an ice-cream machine and churn until thick. Add spoonfuls of the ice cream into a container, alternating with drizzles of ¾ of the caramel sauce, so that it will ripple when scooped. Freeze completely and serve scoops drizzled with the left-over sauce.

Enjoy.