Roast bananas and maple ice cream recipe 4 bananas 2 tbsp soft light-brown sugar 8 tbsp maple syrup, plus extra to serve juice of 1 lime 200ml (7fl oz) full-fat milk 250ml (9fl oz) whipping cream ginger biscuits, to serve Heat the oven to 180°C/350°F/gas mark 4. Peel the bananas, then halve lengthways and put in a small ovenproof dish. Sprinkle over the sugar and pour on the syrup and lime juice. Bake until completely tender. How long this takes depends on the ripeness of your bananas but 30 minutes should be enough. Leave to cool a little. In a blender whizz the bananas with their cooking juices and the milk. Pour into a jug, cover and put in the fridge to chill. Whip the cream until it just holds its shape. Mix with the chilled mixture and either churn in an ice-cream maker or put into a shallow lidded container in the freezer. If you are using the freezer leave the mixture for one and a half hours, by which time the edges should be frozen. Either beat the ice cream with an electric hand beater or tip it into a food processor and purée to a slush. Put back in the freezer and repeat after a further hour and a half, and then a third time. This ice cream sets quite hard, so it needs about half an hour in the fridge to soften before serving. Serve drizzled with maple syrup and some ginger or pecan biscuits on the side.