Roasted Banana Ice Cream with Warm Peanut Butter Sauce

ROASTED BANANA ICE CREAM WITH WARM PEANUT BUTTER SAUCE From Southern Living Cookoff $100,000 winner 2007 Prep: 30 min Bake: 40 min Chill: 4 hr Freeze: 4 hr Only freeze the ice cream about an hour and a half after it's finished churning for the best texture. If you make it ahead, take it out of the freezer 20 minutes before serving to soften. 3 medium ripe bananas, cut into 1/2-inch slices 1/3 cup packed light brown sugar 1 T butter, in pieces 1 cup milk 1/2 cup heavy cream 2 T granulated sugar 1 vanilla bean, cut in 2-inch pieces 1/4 t salt 1/8 t ground nutmeg 1/2 cup salted peanuts, coarsely chopped Warm Peanut Butter Sauce, recipe follows Garnish: chopped salted peanuts 1. Preheat oven to 400�. 2. Toss together first 3 ingredients in a 2-qt baking dish, and bake at 400� for 40 minutes or until bananas are browned and softened, stirring once after 20 minutes. 3. Spoon bananas and all of syrup in baking dish in a blender or food processor; add milk and next 5 ingredients, and process 1 minute or until smooth. Pour mixture into an airtight container and chill at least 4 hours up to 24 hours. 4. Pour mixture into freezer container of a 1/2 gal. ice cream maker, and freeze according to mfg instructions. 5. Divide ice cream between 4 chilled sundae bowls, and top with Warm Peanut Butter Sauce, garnish if desired. Makes 4-6 servings. Warm Peanut Butter Sauce Prep: 10 min Cook: 5 min 1 cup sugar 3/4 cup milk 1 T light corn syrup 1/4 t salt 6 T creamy peanut butter 1/2 t vanilla Stir together first 4 ingredients in a small saucepan. Cook over low heat, stirring constantly, 5 minutes or until thickened and sugar is dissolved. Stir in peanut butter until smooth. Remove from heat, and stir in vanilla. Whisk before serving. Makes 1 1/2 cups.

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