BUTTERMILK-PECAN ICE CREAM
Provided by Sunny Anderson
Time 30m
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
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