1tsp.coconut extractjust a bit more coconut flavor
Preheat your oven to 375 degrees.
Place the sliced bananas on a baking pan, add the butter and brown sugar randomly.
Bake for 25 minutes. Remove from the oven and stir it all up real good. Back in the oven for another 15 minutes or so.
Put the contents (all of it) from the baking dish into a food processor and blend until smooth.
Add the half and half, coconut milk and extract. Blend together.
Follow the directions on your ice cream maker from here. Mine had me chill the mixture for at least 8 hours in the refrigerator and the canister that goes inside the ice cream maker for at least 12 hours in the freezer. Then I just dumped all the mixture into the canister, turned on my ice cream maker and about 30 minutes later we had delicious creamy ice cream.
We froze the ice cream a little longer before scooping and all enjoyed a bowl last night with dinner and will be enjoying it again tonight.
Garnish with banana slices and some coconut. (Toasted Coconut is even better!)