Try This at Home: How to Make Ice Cream

You don't need an ice cream machine to indulge in this classic summer treat: Sunny Anderson shows Food Network Magazine how to make homemade ice cream in a bag!

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Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David Land

Homemade Buttermilk-Pecan Ice Cream

Once you've made your own ice cream, Sunny says, "Turn your ice cream into a deluxe sundae!" Sunny's homemade candied pecans are delicious in this ice cream, but you can also use store-bought ones.

Get the Recipe: Buttermilk-Pecan Ice Cream

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

Pour into a bag: 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.

Fill your container: 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.

Start shaking! 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'! Let everyone take a turn shaking the ice cream. "Kids love it!" Sunny says.

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

Melt 4 tablespoons butter in a skillet over medium heat, then add the 1/2 cup pecans, 2 tablespoons brown sugar, 2 tablespoons granulated sugar and 1/4 teaspoon 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.

Slice 3 bananas. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add bananas to skillet, stirring to coat. Sprinkle in 3 tablespoons brown sugar and a pinch of salt salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes. Spoon warm over ice cream