Categories: Frozen dessert

Ingredients

• 1/3 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup water
• 2 ripe bananas
• 1 1/2 Tbsp. lemon juice
• 1/2 cup half and half
• 1/2 cup whipping cream
• 1 Tbsp. egg white
• 1/4 tsp. banana extract

Directions

1. Preheat the oven to 350 degrees. Spread the pecans on a baking sheet and toast them in the oven for 10 minutes. Set them aside.
2. In a small saucepan, stir together the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 5 minutes. Remove from the heat and let the syrup cool.
3. Put the bananas in a processor with the lemon juice. Process until pureed. Add the syrup, half and half, cream, egg white and banana extract. Pulse the machine until thoroughly blended.
4. Pour the mixture into an ice cream maker and churn following manufacturer’s directions, about 20 minutes. When the ice cream is ready, churn or fold in the pecans.

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