Banana Curry Icecream

• 3 medium-sized ripe bananas, sliced into 1/2 inch pieces
• 1/3 cup (70 g) packed light brown sugar
• 1 Tablespoon butter, cut into small pieces
• 1 1/2 cups (375 ml) whole milk
• 2 Tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon course salt
• 1 teaspoon sweet curry powder (I used Penzey's)

1. Preheat oven to 400 degrees F.
2. Prepare bananas and toss them with the brown sugar and butter in a small (2-quart) baking dish. Bake for 40 minutes, stirring once during baking, until the bananas are browned and cooked through.
3. Scrape contents of the dish (bananas and the thick sugar syrup) into a blender or food processor. Add the milk, sugar, vanilla, lemon juice, salt, and curry powder, and puree until smooth.
4. Chill mixture thoroughly in the refrigerator (4 hours). Pour into your ice cream make and churn in your ice cream according to manufacturer's instructions. Transfer to a plastic container and freeze until firm, about 4 hours.

bananas, brown sugar, butter, milk, sugar, vanilla, freshly squeezed lemon juice, course salt, sweet curry

Taken from www.epicurious.com/recipes/member/views/banana-curry-icecream-52553351 (may not work)