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
Make the mix
2
Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl
3
Pour into a bag
4
Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture
5
Press out the air and seal
6
Chill the bag until ready to make the ice cream
7
Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt
8
Nestle the sealed bag of buttermilk mixture in the ice
9
Start shaking! Tightly cover the container with the lid
10
Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick
11
How long it takes depends on your shakin'! Serve and eat
12
For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls
13
For firmer ice cream, freeze 1 hour before scooping
14
Top with caramel bananas, if desired
15
Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt
16
Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes
17
Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using
18
Melt the butter in a large skillet over medium-high heat
19
Add the bananas, stirring to coat
20
Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes
21
Spoon warm over ice cream
22
Photograph by David Land
23
Fill your container