September 1, 2010
It seems we’re having a short but intense heatwave this week. For the next two days, the temperature should reach about 40 degrees C, with the humidity! I can’t think of a better recipe to post during all this sticky, unpleasant heat than this wonderful, perfect roasted banana and rum raisin ice cream.
It’s basically David Lebovitz’s roasted banana ice cream, but for the boozers among us, I threw in a healthy dose of rum, as well as some heavily rum-soaked raisins. Because you roasted the bananas with brown sugar and butter, the banana flavour comes out very strongly in the ice cream. The touch of lemon is apparent, but adds a nice tartness to what might be otherwise too sweet of an ice cream. I loved the plump, rummy raisins that were scattered throughout, as well the rum in the ice cream as well. I wouldn’t want to imagine this ice cream without all that rum, as bananas and rum pair so brilliantly. Next time, I think I would even add a bit of cinnamon for an extra boost of flavour.
Another great thing about this ice cream, besides the taste, is that you don’t have to make a custard or use any eggs. It makes this ice cream so easy and quick to prepare, which is ideal when you’re in the middle of a heatwave!
Roasted Banana and Rum Raisin Ice Cream
adapted from David Lebovitz
3 medium-sized ripe bananas, peeled
1/3 Cup packed light brown sugar
1 Tbsp butter, salted or unsalted, cut into small pieces
1 1/2 Cups whole milk
2 Tbsp granulated sugar
1/2 tsp vanilla extract
1 1/2 tsp freshly squeezed lemon juice
1/4 tsp salt
¼ cup raisins
4 tablespoons rum, divided
1. Put 2 tablespoons rum into a microwave-safe dish. Add the raisins and microwave for 1 minute. Put aside and let raisins soak up any additional rum.
2. Preheat the oven to 400 degrees F. Slice the bananas into 1/2 inch pieces and toss them with the brown sugar and butter in a 2 qt baking dish. Bake for 40 minutes, stirring just once during baking.
3. Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice, and salt, and puree until smooth.
4. Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to manufacturer’s instructions. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.
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