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Banana Butter Pecan Ice Cream Recipe

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This recipe for Banana Butter Pecan Ice Cream is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups finely chopped pecans
2 Tbsp butter, melted
¼ tsp salt
1½ cups brown sugar, packed
2 cups whipping cream
6 egg yolks
½ cup sugar
1 tsp vanilla
3 ripe medium bananas
4 cups whole milk
Directions:
Directions:
Preheat oven to 350º. In bowl, toss pecans with butter and salt. Spread in 15X10X1-inch baking pan. Bake 8 to 10 minutes or until toasted, stirring once.

In medium saucepan, combine brown sugar and 1½ 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 ¾ cup hot brown sugar mixture. Gradually add to mixture in to remaining mixture in the saucepan. Cook and stir over medium heat until bubbles begin to form (190º). Remove from heat. Whisk in granulated sugar and vanilla. Cool 30 minutes. Cover; chill 4 to 24 hours.

In bowl, mash bananas (1 cup); gradually stir in chilled mixture. Add milk; stir. Pour in a 4 to 5 quart ice cream freezer and freeze according to manufacturer's directions. Stir in pecan mixture. If desired, ripen at least 4 ours. Top with banana slices, if desired. Makes 3 quarts.

 

 

 

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