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Banana-Butter Pecan Ice Cream

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  • Makes: 24 servings
  • Serving Size: 1/2 cup
  • Yields: 3 quarts
  • Prep: 40 mins
  • Bake: 8 mins to 20 mins 350°F
  • Cool: 30 mins

Banana-Butter Pecan Ice Cream

Ingredients

Directions

  1. Preheat oven to 350 degrees F. In bowl toss pecans, butter, and salt to combine. Spread in a 15x10x1-inch baking pan. Bake 8 to 10 minutes or until toasted; stir once.
  2. In a medium saucepan combine brown sugar and 1-1/2 cups of the cream; cook and stir over medium heat until sugar is melted. In a small bowl whisk together yolks and remaining cream; gradually whisk in 3/4 cup of the hot sugar mixture. Gradually add to mixture in saucepan. Cook and stir over medium heat until bubbles just begin to form (190 degrees F). Remove from heat. Whisk in granulated sugar and vanilla. Cool 30 minutes. Cover; chill 4 to 24 hours.
  3. In a large bowl mash bananas (1 cup); gradually stir in chilled mixture. Add to 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. Top with banana slices, if desired. Makes 3 quarts (24 1/2-cup servings).

Nutrition Facts (Banana-Butter Pecan Ice Cream)

    Per serving:
  • 245 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 86 mg chol.,
  • 61 mg sodium,
  • 25 g carb.,
  • 1 g fiber,
  • 22 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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