Banana-Brown Sugar Ice Cream
Makes about 3 cups (.75L)
If using sour cream or fromage blanc, when cooking the bananas, the mixture might curdle a bit. That’s fine; just proceed with the recipe and it’ll smooth out when blended. Bananas should be soft and quite ripe; lots of black speckles on the outside is the best indication of ripeness.Because this isn’t a custard-based ice cream, it’s easier to make, but freezes harder when stored for a while in the freezer. So be sure to take it out at least five minutes before serving, or longer, so it comes to the right scooping temperature.
1 1/4 pounds (600g) very ripe bananas (6-7 medium), peeled and cut into 1/2-inch (1 cm) slices
3/4 cup (135g) light or dark brown sugar, or jaggery
2 cups (500ml) coconut milk or full-fat sour cream
big pinch of sea salt
1 teaspoon dark rum
1/2 teaspoon vanilla extract
optional: lemon juice
1. In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly.
2. Add the bananas and salt, and continue to cook, stirring occasionally, until the bananas are soft and completely cooked through. It should take about five minutes.
3. Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. Taste, and add a few drops of fresh lemon juice if it tastes too sweet.
4. Puree in a blender or food processor until completely smooth.
5. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. (If it’s too thick when you take it out of the refrigerator, whisk it briskly, which should thin it out so you can pour it into your machine.)