Step 1

Cut bananas in half horizontally, then in half crosswise.

Step 2

Add the turbinado sugar to a shallow container. Press the cut side of the banana into the sugar. Repeat with remaining bananas.

Step 3

Heat butter in a large nonstick skillet over medium heat.

Step 4

Once the butter is sizzling, place the sugar bananas cut side down in the hot skillet. Cook undisturbed, until the edges of the banana have started to lightly caramelize, about 5 minutes. Flip the bananas and cook, until all the sugar in the skillet has melted, about 3 minutes.

Step 5

Transfer the bananas, and any caramel from the pan into a glass quart mason jar, or similar container.

Step 6

Add in the milk, heavy cream, cane sugar, lemon juice, salt and cinnamon.

Step 7

Using an immersion blender, carefully blend the banana mixture together until smooth and creamy.

Step 8

Place a lid on the jar, then transfer it to the refrigerator and chill until at least 40ºF, preferably overnight.

Step 9

Churn the ice cream base according to the manufacturer's recommended instructions for your ice cream maker, until the ice cream has reached a soft-serve consistency.

Step 10

Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.