Buttermilk-Pecan Ice Cream

Total Time:
30 min
Prep:
30 min

Yield:
8 servings
Level:
Easy

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)
  • Candied Pecans:
  • (Makes 1 cup)
  • 4 tablespoons unsalted butter
  • 1 cup pecans, coarsely chopped
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • Caramel Bananas:
  • (Makes 2 cups)
  • 4 tablespoons unsalted butter
  • 3 firm yellow bananas, chopped or sliced
  • 3 tablespoons packed light brown sugar
  • Pinch of salt
Directions
  • Make the mix.

  • Whisk the sugar, cream, buttermilk, condensed milk, evaporated 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'!

  • Serve and eat.

  • 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.

Candied Pecans:
  • 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.

Caramel Bananas:
  • 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.

  • Photograph by David Land


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Frozen Treats