I came back from hot Florence filled with inspirations for cold delights such as extravagantly flavoured ice creams, sorbets and granitas. Black Sesame and Ginger Ice Cream are still on my to-try list. For a start I experimented with roasted bananas (ice cream) and cantaloupe (granita). My daughter Louisa, who has just arrived from England, instantly fell for the roasted banana ice cream because of its melting smoothness and the rich and sweet banana flavour. David Lebovitz has been absolutely right saying that roasting bananas in butter and brown sugar gives them a deep, rich butterscotch flavour, which enhances their abundant natural sweetness.
Roasted Banana Ice Cream
(by David Lebovitz)
3 medium sized ripe bananas, peeled
70g (1/3 cup) Muscobado sugar
1 tablespoon butter, cut into small pieces
375ml (1 1/2 cups) whole milk
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons freshly squeezed lemon juice
1 pinch of coarse salt
Preheat the oven to 200°C (400°F). Slice the bananas and toss them with the brown sugar and the butter in a baking dish. Bake for 40 minutes, stirring just once until the bananas are browned and cooked through.
Scrape the bananas and the thick syrup into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth.