When it comes to reading about recipes, I’m like a kid with new toys or a crow with shiny objects — easily distracted, drawn from one to the next.

In the mood for another batch of homemade ice cream, we wanted a new flavor to try. Cinnamon or vanilla bean were discussed, maybe chocolate-covered espresso or a seasonal pumpkin. But it wasn’t until after I talked to my dad and Sandy who tried roasted banana gelato while vacationing in New Mexico that we decided. Lo and behold, a recipe from David Lebovitz’s The Perfect Scoop

It starts with an ugly pan of mush. Bananas are covered with brown sugar, roasted and then roughly mashed. Looks awful, smells incredible, and tastes even better.

DSC02087Into the blender with whole milk, sugar, lemon juice, vanilla and a pinch of salt. A dash of cinnamon for good measure!

DSC02088The base is chilled in the refrigerator for a few hours, then churned in the ice cream maker until silky.

DSC02091Sweet caramelized banana euphoria. An ice cream triumph!