Buttermilk-Pecan Ice Cream

2015-08-31
  • Prep Time : 30m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 2 cups buttermilk
  • 2/3 cup sweetened condensed milk
  • 3/4 cup evaporated milk
  • 1/2 teaspoon vanilla extract
  • 1 cup candied pecans (page 138)
  • 1/2 cup coarse sea salt
  • Caramel bananas, for topping, optional (recipe below)
  • 4 tablespoons unsalted butter
  • 1 cup pecans, coarsely chopped
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 3 firm yellow bananas, chopped or sliced
  • 3 tablespoons packed light brown sugar
  • Pinch of salt

Method

Step 1

Make the mix.

Step 2

Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl.

Step 3

Pour into a bag.

Step 4

Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture. Press out the air and seal. Chill the bag until ready to make the ice cream.

Step 5

Fill your container.

Step 6

Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt. Nestle the sealed bag of buttermilk mixture in the ice.

Step 7

Start shaking!

Step 8

Tightly cover the container with the lid. Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick. How long it takes depends on your shakin'!

Step 9

Serve and eat.

Step 10

For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls. For firmer ice cream, freeze 1 hour before scooping. Top with caramel bananas, if desired.

Step 11

Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt. Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes. Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.

Step 12

Melt the butter in a large skillet over medium-high heat. Add the bananas, stirring to coat. Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream.

Leave a Reply

Your email address will not be published. Required fields are marked *