Banana-Butter Pecan Ice Cream



Banana-Butter Pecan Ice Cream
Makes: 24 servings
Serving size: 1/2cup
Yield: 3 quarts
Prep: 40 mins Bake: 350°F 8 mins to 20 mins Cool: 30 mins Chill: 4 hrs to 24 hrs Freeze: per manufacturer's directions plus 4 hours to ripen
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  • user reviews (4)
Banana-Butter Pecan Ice Cream
Ingredients
  • 1 1/2
    cups finely chopped pecans
  • 2
    tablespoons butter, melted
  • 1/4
    teaspoon salt
  • 1 1/2
    cups packed brown sugar
  • 2
    cups whipping cream
  • 6
    egg yolks
  • 1/2
    cup granulated sugar
  • 1
    teaspoon vanilla
  • 3
    medium ripe bananas
  • 4
    cups whole milk
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)
  • Servings Per Recipe 24,
  • Calories 245,
  • Protein (gm) 3,
  • Carbohydrate (gm) 25,
  • Fat, total (gm) 16,
  • Cholesterol (mg) 86,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 6,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 1,
  • Sugar, total (gm) 22,
  • Vitamin A (IU) 437,
  • Vitamin C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 12,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 61,
  • Potassium (mg) 178,
  • Calcium (DV %) 81,
  • Iron (DV %) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (4)
4732844268
sardargoddard wrote:

LOVE IT!!!!!!

7/8/2011 11:57:31 AM Report Abuse
melinda.gilmore wrote:

Note that the batch makes 3 quarts. Since my ice cream maker only makes 1.5 quarts, I had to churn in two batches. I did half with the pecans, and the other half with chunks of extra dark chocolate chunks. Both are so, so good. Will definitely be making this again.

7/8/2011 08:49:48 AM Report Abuse
s.bhg542091 wrote:

Excellent recipe... will be making again very soon.

7/4/2011 03:44:52 PM Report Abuse
bianchia1 wrote:

This Ice Cream is Excellent, with a great Banana Flavour. Used it to make Brownie/Banana Butter-Pecan Ice Cream Sandwiches - which was a big hit! somehow my rate came out as three-stars, but it should be five-stars

7/2/2011 02:59:06 PM Report Abuse

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