Cooking with Katherine: Banana-Butter Pecan Ice Cream
OMG it has been so hot! My air has gone out twice in the past two weeks. Thank goodness though for back up air on the other side of the house. It is always good to have a plan-b for you know when those unexpected things happen like a storm or like someone I know has patched up the air system as long as they can possibly get away with. So I suggest if you do not already have plan-b like an extra window unit or perhaps a generator lying around for those little incidents that pop up, well how about plan-c. Nothing like good old fashion ice cream! I love bananas and hopefully you will run out and get your ice cream machine out after reading this wonderful recipe. Happy Eating!
1 ½ cups finely chopped pecans
2 Tbsp. butter, melted
¼ tsp. salt
1 ½ cups packed brown sugar
2 cups whipping cream
6 egg yolks
½ cup granulated sugar
1 tsp. vanilla
3 ripe medium bananas
4 cups whole milk
1. Preheat oven to 350 degrees. In bowl toss pecans with butter and salt. Spread in 15x10x1-inch baking pan. Bake 8 to 10 minutes or until toasted, stir once.
2. In medium saucepan combine brown sugar and 1 ½ cups of the cream; cook and stir over medium heat until sugar is melted. In bowl whisk together yolks and remaining cream; gradually whisk in ¾ cup hot brown sugar mixture. Gradually add to mixture in saucepan. Cook and stir over medium heat until bubbles begin to form. (190 degrees) Remove from heat. Whisk in granulated sugar and vanilla. Cool 30 minutes. Cover; chill 4 to 24 hours.
3. In a bowl mash bananas (1 cup); gradually stir in chilled mixture. Pour in 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 ½ cup servings).