I still had some overripe bananas after making the pumpkin banana muffins, and I had leftover buttermilk from making ricotta last week. I found this great recipe that used up exactly what I had leftover! The ice cream is really good - it's nice and light and has a great tang from the buttermilk. And it's so easy to make - what could be easier than blending and pouring? I think next I'm going to have to try Nicole's caramelized banana buttermilk ice cream recipe.
Banana Buttermilk Ice Cream (from Baking Bites)
2 large ripe bananas (1 cup puree)
1/2 cup vanilla sugar
2 1/2 cups buttermilk
2 tsp vanilla extract
Puree the bananas and sugar in a blender. Add in the buttermilk and vanilla and continue to puree. Pour into the frozen ice cream bowl and mix according to manufacturer's instructions.