4 bananas, lightly speckled
2 TBL vegetable oil
2 TBL brown sugar
¾ cup sugar
1 cup coconut milk
1½ cups milk
1 cup heavy cream
¾ cup walnut pieces
Preheat oven to 400º F. Line a rimmed baking sheet with parchment paper. Slice
- 4 bananas (ripe, with a few speckles), cut into ¼-inch slices
Toss with
- 2 TBL vegetable oil
- 2 TBL brown sugar
- pinch of salt
Spread on parchment paper and bake until caramelized, about 15-25 minutes. Remove from oven and let cool completely.
In a small saucepan, combine
- ¼ cup water
- ¾ cup sugar
- 1 tsp salt
Heat over medium heat just until sugar and salt dissolve. Let cool to room temperature. In a blender jar, combine the cooked bananas, sugar syrup and
- 1 cup coconut milk
- 1½ cups milk
- 1 cup heavy cream
If your blender can’t handle all of this, just blend what it can accommodate and stir in the rest in a bowl. Alternatively use an immersion blender. Pour the liquid through a fine metal strainer or cheesecloth.
Lightly toast and reserve
- ¾ cup walnut pieces, if desired
Chill the mixture for 2 hours and then process in an ice cream maker. Near the end of processing, before the ice cream is too hard, add the walnut pieces.