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Ingredients

1 cup very ripe bananas ½ teaspoon butter, melted 1 egg 1 ¼ cups white sugar ¼ cup brown sugar 1 tablespoon good quality bourbon whiskey (such as Maker's Mark®) 2 cups heavy cream

Nutrition Info

501.3 calories carbohydrate: 55.6 g cholesterol: 140.6 mg fat: 30.6 g fiber: 0.6 g protein: 3 g saturatedFat: 18.8 g servingSize: - sodium: 46.2 mg sugar: 50.7 g transFat: : - unsaturatedFat: : -

Peel the bananas, cut into 2 or 3 chunks, and freeze until solid.
Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish, drizzle with melted butter.
Roast the bananas in the preheated oven until browned, about 20 minutes. Mash the bananas in a bowl, and chill in refrigerator.
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.
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.

6 servings

Big banana flavor in a rich creamy ice cream, made even richer with the addition of whiskey. Banana at its best!