Wednesday, August 3, 2011

banana-butter pecan ice cream.

banana-buttery goodness. creamy, fruity, nutty, intense. 
a great way to use up your left-over bananas. 

i adapted the recipe from the magazine "better homes & gardens". 
making my own little "twinges" on it.

banana-butter pecan ice cream

1/2 cup pecans
1 tbsp butter
1/8 tsp coarse fleur du sel

1/2 cup brown sugar
3 tbsp granulated sugar
1/2 cup plus 3 tbsp cream
2 egg yolks
1/8 tsp vanilla extract
pinch of salt

1-2 medium bananas

1 1/3 cup whole fat milk

preheat oven to 175 degrees celcius. chop pecans. melt butter in pan. toss pecans and salt in the butter. transfer to baking sheet and bake for 8-10 minutes.

stir together brown sugar, sugar, the 1/2 cup cream, vanilla extract and salt. stir together rest of cream with egg yolks. bring brown sugar mixture to a boil and pour into egg yolks. let cool. this will take around 2 hours. refrigerate until chilled.

mash bananas and stir into ice mixture immediately (to stop browning of fruit). 
mix in the milk.
fill into ice cream machine and freeze according to your manufacturer's instructions.
shortly before the ice cream is done, pour the pecans in.