Roasted Banana Whiskey Ice Cream

Published on June 18, 2020

Additional Time:

5 hrs 30 mins

Total Time:

6 hrs 15 mins

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1. Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.

2. Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.

3. Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.

4. In a bowl, whisk together the egg, white sugar, brown sugar, and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat, and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture, 1 tablespoon at a time, incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat, constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.

5. Pour the ice cream base into an ice cream maker, and freeze according to manufacturer’s instructions; pack soft ice cream into a lidded container and freeze until firm, at least 1 hour.

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Nutrition Facts (per serving)

501Calories31g Fat56g Carbs3g Protein

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Nutrition FactsServings Per Recipe6Calories501% Daily Value *Total Fat31g39%Saturated Fat19g94%Cholesterol141mg47%Sodium46mg2%Total Carbohydrate56g20%Dietary Fiber1g2%Total Sugars51gProtein3gVitamin C3mg14%Calcium63mg5%Iron0mg2%Potassium169mg4%

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