Ingredients
3 ripe bananas
1/3 C sugar (preferably brown sugar) + 2 T regular white sugar
1 T butter
1 t vanilla essence
1 C milk (I used 3%)
½ C fresh cream (chilled)
1 ½ t lemon juice
½ t salt
½ t cinnamon powder
1/8 C raisins soaked in 2 T dark rum
Preparation
Peel the bananas and cut into 1 inch chunks. In a glass baking dish take the banana pieces and brown sugar, and toss with the butter. Bake for 40 minutes, till browned, turning just once in the middle of the baking process.
Remove the contents of the baking dish into a mixing bowl. Add the all the other ingredients except raisins, and blend to a smooth puree. Mix in the raisins and any nuts, if using, and pour into an ice cream maker to set in the fridge.
