Banana Butter Pecan Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 cups chopped pecans
2 tablespoons melted butter
1/4 teaspoon salt
1-1/2 cups packed brown sugar
6 egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla
3 ripe medium bananas
4 cups whole milk
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Directions: |
Directions:Preheat oven to 350 degrees. In bowl toss pecans with butter and salt. Spread in 15x10x1 inch baking pan and bake 8 to 10 minutes or until toasted, stir once.
In medium saucepan combine brown sugar and 1-1/2 cups of the cream; cook and stir over medium heat until sugar is melted. In bowl whisk together yolks and remaining cream; gradually whisk in 3/54 cup hot brown sugar mixture. Gradually add to mixture in saucepan. Cook and stir over medium heat until bubbles begin to form (190 degrees). Remove from heat and whisk in granulated sugar and vanilla. Cool 30 minutes. Cover; chill 4 to 24 hours.
In a bowl mash bananas (1 cup); gradually stir in chilled mixture. Pour in a 4 to 5 quart ice cream freezer along with milk. Freeze according to manufacturer’s directions. Stir in pecan mixture. If desired, ripen at least 4 hours. Makes 3 quarts |
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Personal
Notes: |
Personal
Notes: We made this for a backyard picnic in 2011. As you can see this is quite an involved process and we were very disappointed when we found that the canister in the ice cream maker had a leak and the ice cream came out salty. We had to throw it out. Rob ordered a new canister and the second time we made it, it was very good. 01/06/11.
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