mariadnoca
Moderator
Roasted Banana Ice Cream with Warm Peanut Butter Sauce
Description
Only freeze the ice cream about an hour and a half after it's finished churning for the best texture. If you make it ahead, take it out of the freezer 20 minutes before serving to soften.
Source: Southern Living Cookoff $100,000 winner 2007
Prep: 30 minutes + 10 minutes | Bake: 40 minutes + 5 minutes | Chill: 4 hours | Freeze: 4 hours
Makes 4 – 6 servings and 1 1/2 cups of sauce
Ingredients
3 medium ripe bananas, cut into 1/2-inch slices
1/3 cup packed light brown sugar
1 tbsp butter, in pieces
1 cup milk
1/2 cup heavy cream
2 tbsp granulated sugar
1 vanilla bean, cut in 2-inch pieces
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup salted peanuts, coarsely chopped
Warm Peanut Butter Sauce, recipe follows
Garnish: chopped salted peanuts
Warm Peanut Butter Sauce
1 cup sugar
3/4 cup milk
1 tbsp light corn syrup
1/4 tsp salt
6 tbsp creamy peanut butter
1/2 tsp vanilla
Directions
Preheat oven to 400°F.
Toss together first 3 ingredients in a 2-qt baking dish, and bake at 400°F for 40 minutes or until bananas are browned and softened, stirring once after 20 minutes.
Spoon bananas and all of syrup in baking dish in a blender or food processor; add milk and next 5 ingredients, and process 1 minute or until smooth.
Pour mixture into an airtight container and chill at least 4 hours up to 24 hours.
Pour mixture into freezer container of a 1/2 gallon ice cream maker, and freeze according to manufacturer's instructions.
Divide ice cream between 4 chilled sundae bowls, and top with warm peanut butter sauce, garnish if desired.
Warm Peanut Butter Sauce
Stir together first 4 ingredients in a small saucepan.
Cook over low heat, stirring constantly, 5 minutes or until thickened and sugar is dissolved.
Stir in peanut butter until smooth.
Remove from heat, and stir in vanilla.
Whisk before serving.
Description
Only freeze the ice cream about an hour and a half after it's finished churning for the best texture. If you make it ahead, take it out of the freezer 20 minutes before serving to soften.
Source: Southern Living Cookoff $100,000 winner 2007
Prep: 30 minutes + 10 minutes | Bake: 40 minutes + 5 minutes | Chill: 4 hours | Freeze: 4 hours
Makes 4 – 6 servings and 1 1/2 cups of sauce
Ingredients
3 medium ripe bananas, cut into 1/2-inch slices
1/3 cup packed light brown sugar
1 tbsp butter, in pieces
1 cup milk
1/2 cup heavy cream
2 tbsp granulated sugar
1 vanilla bean, cut in 2-inch pieces
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup salted peanuts, coarsely chopped
Warm Peanut Butter Sauce, recipe follows
Garnish: chopped salted peanuts
Warm Peanut Butter Sauce
1 cup sugar
3/4 cup milk
1 tbsp light corn syrup
1/4 tsp salt
6 tbsp creamy peanut butter
1/2 tsp vanilla
Directions
Preheat oven to 400°F.
Toss together first 3 ingredients in a 2-qt baking dish, and bake at 400°F for 40 minutes or until bananas are browned and softened, stirring once after 20 minutes.
Spoon bananas and all of syrup in baking dish in a blender or food processor; add milk and next 5 ingredients, and process 1 minute or until smooth.
Pour mixture into an airtight container and chill at least 4 hours up to 24 hours.
Pour mixture into freezer container of a 1/2 gallon ice cream maker, and freeze according to manufacturer's instructions.
Divide ice cream between 4 chilled sundae bowls, and top with warm peanut butter sauce, garnish if desired.
Warm Peanut Butter Sauce
Stir together first 4 ingredients in a small saucepan.
Cook over low heat, stirring constantly, 5 minutes or until thickened and sugar is dissolved.
Stir in peanut butter until smooth.
Remove from heat, and stir in vanilla.
Whisk before serving.