This is another of David Lebovitz‘s recipes from The Perfect Scoop. The Traveler’s Lunchbox posted a terrific interview with David a couple of years ago and included this recipe. It is sooooooo good — I was standing over the sink scraping the dregs out of the ice cream maker bowl with a spatula because I just couldn’t stand any going to waste. It’s so simple to make — you roast cut-up bananas with a smidge of butter and some brown sugar, then puree the resulting gooey goodness with whole milk, a skosh more sugar, vanilla, fresh lemon juice and a little coarse salt. Chill and then freeze in an ice cream maker (The Traveler’s Lunchbox provides an alternate method using an immersion blender for those who don’t own an ice cream maker). The ice cream is rich and creamy, surprising when you remember that there’s no cream in the mix. There are endless possibilities for different variations — looking at other blogs I see that people have added chocolate chunks, nuts, rum, raisins, even peanut butter. I love it as it’s written — it’s summertime comfort food!