Summertime...time to break out the ice cream machine. I have quite the stock of frozen bananas so I asked on Facebook what I should make. Ice cream came up, so that's what I made. But for this recipe I used fresher bananas, not my frozen mushy ones (which means I still need to make something of them lol). Anyways I decided to make this like a pecan praline ice cream with homemade candied pecans and caramel sauce mix through, BUT the caramel seized up and froze when I was churning it lol. So I also drizzled it on top. Whenever I make ice cream, I allow lots of extra time to let it freeze through (24 hrs) or it'll be too soft and melt too fast. This came out great though, it reminded me of a fried ice cream dessert with the cinnamon in it. Delish.
Homemade Banana Pecan Praline Ice Cream
Recipe for ice cream from Our Best Bites
4 bananas, sliced into 1/2-1" segments
1/4 C brown sugar
1 T real butter, melted
1 t cinnamon
2 C heavy cream
1 C whole milk (vit D milk)
1/2 C white sugar
1/4 t salt
2 t vanilla
*candied nuts and caramel additions
Preheat oven to 400 degrees. (I used a 375' convection setting)
Line a 9 x 13" baking dish with foil and place bananas in it. Sprinkle brown sugar, cinnamon, and melted butter over bananas and toss well with hands. Spread bananas out in a single layer.
Bake bananas for 15 minutes. Stir, and bake for 15 more. Remove from oven and cool on counter top. By this point you will have a scrumptious, thick syrup in there too.
While bananas are cooking combine cream, whole milk, white sugar, salt, and vanilla. Whisk until sugar is dissolved. Set in fridge to chill.
When bananas are completely cooled, puree them in a food processor* until completely smooth. Using a whisk, stir them into the milk mixture until combined. Chill entire mixture.
Churn in an ice cream maker (add nuts and caramel while churning) and transfer to an air tight container in the freezer to set up. Makes 1 1/2 quarts.
They note: *If you don't have a food processor, you can use your blender. If you choose to do so, leave the whole milk out of the original milk mixture and use the milk to puree with the bananas. Don't put the cream mixture in the blender after, make sure to whisk them both together by hand.
Note: The roasted bananas in this recipe make the ice cream incredibly soft and smooth, but it may be softer than usual when coming straight out of your ice cream maker so it's important to plan ahead with enough time to let the ice cream set in the freezer for several hours before eating.
(can be found on pg 469 of Dorie Greenspan's Baking from my home to yours)
1/3 C sugar
3 TBL cold water
1 1/2 C nuts
splash of vanilla
(can be found on pg 264 of Dorie Greenspan's Baking from my home to yours, makes lots!)
2 C sugar
1/2 C water
1 1/2 TBL light corn syrup
2/3 C heavy cream
2 TBL unslated butter
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