Buttermilk-Pecan Ice Cream
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
60
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar1 cup
Heavy Cream2 cups
Buttermilk2 cup
Sweetened Condensed Milk3 cup
Evaporated Milk1 tsp
Vanilla Extract1 cup
Pecan (coarsely chopped)1 cup
Coarse Sea Salt4 tbsps
Unsalted Butter3 tbsps
Light Brown Sugar (packed)2 tbsps
Granulated SugarDirections:
1
Fill your container
2
Make the mix
3
Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl
4
Pour into a bag
5
Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture
6
Press out the air and seal
7
Chill the bag until ready to make the ice cream
8
Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt
9
Nestle the sealed bag of buttermilk mixture in the ice
10
Start shaking! Tightly cover the container with the lid
11
Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick
12
How long it takes depends on your shakin'! Serve and eat
13
For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls
14
For firmer ice cream, freeze 1 hour before scooping
15
Top with caramel bananas, if desired
16
Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt
17
Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes
18
Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using
19
Melt the butter in a large skillet over medium-high heat
20
Add the bananas, stirring to coat
21
Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes
22
Spoon warm over ice cream
23
Photograph by David Land