Roasted Banana Whiskey Ice Cream Recipe

Peel the bananas cut into 2 or 3 chunks and freeze until solid.

Preheat oven to 350 degrees F (175 degrees C). Place the frozen banana pieces into a baking dish; drizzle with melted butter.

Roast the bananas in the preheated oven until browned about 20 minutes. Mash the bananas in a bowl and chill in refrigerator.

In a bowl whisk together the egg white sugar brown sugar and bourbon whiskey until smooth. Pour the cream into a heavy saucepan over medium-low heat and bring to a simmer. Whisk about 1 cup of the hot cream into the egg mixture 1 tablespoon at a time incorporating each tablespoon before adding the next; pour the mixture back into the saucepan with remaining cream. Over medium-low heat constantly whisk the cream mixture until thickened and almost boiling; stir in the mashed bananas. Transfer to a bowl and chill 4 hours to overnight.

Pour the ice cream base into an ice cream maker and freeze according to manufacturer's instructions; pack soft ice cream into a lidded container and freeze until firm at least 1 hour.