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Preheat oven to 400 degrees.
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In baking dish, add bananas, 1/4 cup brown sugar, and 1 tbsp unsalted butter.
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Bake for 40 minutes.
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Once bananas are done baking, move onto the following.
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In a small bowl, combine 2 tbsp milk, and 1 tbsp cornstarch. Set aside.
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Fill a large bowl with ice water. Set aside.
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Make the
caramel sauce recipe in a saucepan.
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Once ready, over medium heat, add 1 1/2 cup milk.
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Boil for 3 minutes.
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Remove from head and add the cornstarch mixture.
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Return to heat and thicken for 1-2 minutes.
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In a blender, add banana mixture, caramel mixture, 1/4 tsp salt, 1/2 tsp vanilla, 1 tsp lemon juice, and a pinch of nutmeg.
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Pour into a medium bowl and put in ice bath for 20 mins, whisking occasionally.
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Cover and refrigerator for at least 4 hours (overnight preferred)
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Remove from fridge and add 1 cup of milk until well combined.
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Churn in
ice cream maker according to directions.
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Freeze until firm (at least 4 hours).
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Serve! Top with walnuts if desired.