Tuesday, October 25, 2011

Instant Caramel-Banana Ice Cream

Last week I put four over-ripe bananas in the freezer, hoping that I'd get around to making banana bread in a few days but knowing that I'd probably unearth them in April and throw them out during Spring freezer cleaning. Yesterday, ahead of schedule, my daughter reminded me of what happens when you process frozen bananas in a food processor. They become a creamy ice cream-like semifreddo in seconds. For our banana semifreddo, we added a few spoonfuls (a tablespoon per banana) of Fran's Caramel Sauce from Citarella's, and were very pleased with caramel-flecked the results. Do I need to write out such a simple recipe? Here it is:

Instant Caramel-Banana Ice Cream
Serves 4

4 very ripe bananas, frozen
4 to 6 tablespoons best-quality caramel sauce

Peel the bananas and cut them into chunks. Place them in the workbowl of a food processor along with the caramel sauce and process until smooth. Serve immediately or scrape into an airtight container and freeze for up to 1 day before serving.

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