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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
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,
  • cal. (kcal) 245,
  • Fat, total (g) 16,
  • chol. (mg) 86,
  • sat. fat (g) 7,
  • carb. (g) 25,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 22,
  • pro. (g) 3,
  • vit. A (IU) 437,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 61,
  • Potassium (mg) 178,
  • calcium (mg) 81,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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