Cinnamon Roasted Banana and Toasted Pecan Ice Cream
- 2 medium ripe bananas, peeled and cut into 1/2-inch-thick slices
- 1/2 cup firmly packed brown sugar
- 1 tablespoon butter, cut up
- 2 teaspoons ground cinnamon
- 3 egg yolks
- 1 1/4 cups whipping cream, divided
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla
- 1/2 cup broken pecans, toasted and cooled
In 8- x 8- x 2-inch baking dish combine banana slices, brown sugar, butter and cinnamon. Bake at 375°F for 25 to 30 minutes or until golden, stirring every 10 minutes. Cool slightly.
Scrape bananas and syrup into food processor. Cover and process until smooth. Set aside. In bowl, whisk together egg yolks and 1/2 cup of the heavy cream. Set aside.
In medium saucepan combine the remaining 3/4 cup heavy cream and granulated sugar. Cook and stir over medium heat until sugar dissolves and mixture is hot. Whisk about half of the hot mixture into the egg yolk mixture. Return all to saucepan. Cook and stir over medium heat until bubbles form around the edges (190°F), stirring constantly. Remove from heat.
Immediately, whisk banana mixture, milk and vanilla into egg mixture. Pour into bowl or food storage container. Cover and refrigerate for 4 to 24 hours or until very cold.
Stir banana mixture. Pour into 1 1/2-quart ice cream maker. Freeze according to manufacturer’s directions, adding pecans during the last five minutes of churning. (Or, fold pecans into ice cream at the end of churning.) Transfer to covered food storage container. Freeze about 4 hours before serving.
Note: To make ice cream in a 4-quart freezer, double all ingredients. Prepare as above, except roast bananas in 13- x 9- x 2-inch baking dish and freeze in 4-quart ice cream freezer according to manufacturer’s directions. Fold pecans into ice cream at the end of churning. Yield: about 12 cups or 24 servings.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.