Here I sit in front of my computer eating spoonful after delicious spoonful of Roasted Banana Ice Cream from Perfect Scoop by David Lebovitz and Lara Hata. My sister swears by this recipe book. (Guess I can’t call it a ‘cook’book, now can I? It should technically be a “freezebook”, but I digress.) She was sweet enough to let me borrow it so I could try my hand and see for myself just how magnificent this book really is.’
I finally decided on the Roasted Banana flavor because… Well, quite simply… I had all the ingredients in the house. I started the mix on Saturday, along with all my cupcake mania, and froze it Sunday night.
It’s delicious. I think this recipe book is living up to it’s reputation. Except I don’t know if I agree with the name of the recipe. If I were naming it, I’d probably call it Banana Bread Ice Cream. It tastes like an awesome piece of banana bread fresh out of the oven. Except this is a bit colder and creamier.
It has a very warm banana flavor accented by a hint of butter and kosher salt. I was a bit surprised by the use of salt, but have really enjoyed how it brings out the flavor of the roasted bananas. It’s very rich and creamy with the signature thick and sticky banana texture.
