Caramelised Banana Ice Cream

There are some people out there, alot of people in fact, that HATE bananas.

By hate I mean they can't be in the same room with them. If they get a whiff of banana, they feel instantly ill.

Guess what this affliction is called....

BANANAPHOBIA

Surely someone out there could have thought of a more crazy-sounding name. It's so damn obvious and sounds so silly! Maybe because it is silly not to like bananas. Because bananas are awesome, I don't understand what could possibly be wrong with them, they are so friendly looking. Bright and sunny and so easy to eat too.

Freaks.

Maybe this recipe will shock you out of your banana slump.

To be honest, as it's not a custard-based ice cream it's not as creamy and smooth as I would like. But the flavour makes up for it. Caramel and roast bananas, eating it reminds me of being in Thailand. It tastes like a banana smoothie but more fun to eat.

Caramelised Banana Ice Cream

Adapted from Not Quite Nigella

4 over ripe bananas (starting to turn black), chopped up
1/2 cup brown sugar
1 tbs unsweetened orange juice
50g butter, melted500ml cream

100g icing sugar, sifted

To make caramelised bananas preheat oven to 190 degrees C. Chop the bananas and place in an ovenproof baking dish. Melt the butter and mix with brown sugar and juice until combined. Pour caramel mixture over the chopped banana and bake for 20-25 minutes until banana is soft. Cool slightly and place in fridge until cold, reserving the caramel liquid to add later.

Whip cream until soft and voluminous peaks are formed but not stiff. Add sifted icing sugar. Place cream, milk, caramel sauce and cold caramelised bananas and churn for 25 minutes in an ice cream maker. You can break up the banana pieces with a spatula as they’re very soft if you prefer to have less banana chunks or you can leave it chunky. Once finished, place in freezer proof container and freeze until set.