Daisy Lane Bakery Banana Ice Cream

RECIPE.

Servings approximately 1.5 pints | Prep Time 20 minutes | Total Time 4 hours

INGREDIENTS

[Ice Cream Machine]

4 medium ripe bananas

1/3 cup light brown sugar

1 T butter

1 tsp fresh lemon juice

1/4 tsp vanilla

4 T corn syrup

3/4 cup heavy cream

1 T tapioca flour (add to the milk and stir until dissolved)

3/4 cup whole milk

pinch of fine pink himalayan salt

DIRECTIONS

1. Preheat oven to 375 degrees F..

2. Slice the bananas and sprinkle with the brown sugar and dot with the butter .

3. Bake the banana pieces for 35-40 minutes until bubbly and brown.

4. Remove from oven and let cool for 5 minutes. Add the 4 T corn syrup, vanilla, and lemon juice, using a fork to mash the banana pieces. Stir to incorporate all of the ingredients.

5. Transfer all of the baked banana mixture to a blender and add the heavy cream, milk with dissolved tapioca, vanilla, lemon juice, and salt, and blend on low until thoroughly combined. The ice-cream mixture will be thick.

6. Continue blending on med-high for approximately 2 minutes until fully combined.

7. Place mixture into your ice cream machine and allow to churn until ice cream is formed.

8. Remove the the ice cream from the machine and freeze in a sealed container.