Banana-Butter Pecan Ice Cream

By Bexter

Ingredients

• 1 1/2 cups finely chopped pecans
• 2 Tbsp. butter, melted
• 1/4 tsp. salt
• 1- 1/2 cups packed brown sugar
• 2 cups whipping cream
• 6 egg yolks
• 1/2 cup granulated sugar
• 1 tsp. vanilla
• 3 medium ripe bananas
• 4 cups whole milk

Preparation

Step 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 bowl whisk together yolks and remaining cream; gradually whisk in 3/4 cup of the hot brown sugar mixture. Gradually add to mixture in saucepan. Cook and stir over medium heat until bubbles 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).