Bananas, caramel, and walnuts…oh my! Doesn’t everyone pour locally distilled liquor on top of their bananas? There are a couple secrets to how we make this ice cream so darn delicious. First, we get ridiculously ripe bananas and roast them with lots of honey and salt with their own banana skins. We then cook these roasted bananas in an extra dark caramel and pair with walnuts that have been candied in a spiced vodka. The vodka we use is Portland’s New Deal Distillery Hot Monkey Vodka, a spirit that is extra special because it is crafted from a secret blend of five Southwestern-style chili peppers and blended to spicy-perfection one batch at a time.