David Lebovitz calls this Roasted Banana Ice Cream but I added a 1/4 cup of Pyrat Rum and decided this reminded me of a favorite dessert, Bananas Foster, so I changed the name. Next time though, I'll add a bit more rum. I like the contrast with the bananas.
3 medium size ripe bananas, peeled
1/3 cup packed light brown sugar
1T butter, cut in small squares
1.5C whole milk
2T granulated sugar
1/2t vanilla extract
1.5t fresh squeezed lemon juice
1/4t coarse salt
1/4C (or maybe 1/3C) dark rum or really good rum like Pyrat.
Preheat oven to 400. Slice the bananas into 1/2" pieces and toss them with brown sugar and butter in a 2qt baking dish. Bake for 40 minutes, stirring once, or until the bananas are browned and cooked through.
Scrape the bananas and syrup into a blender. Add the rest of the ingredients and puree until smooth. Chill in the fridge (I chill overnight), and put it into your ice cream maker and follow the ice cream maker's directions.
Oh, and he says if it's too thick when you go to put it into the maker, whisk it to thin it out.
Oops - one more thing - this has more the consistency, I think, of ice milk, you may want to try a little cream for something smoother (I may next time).