Blast from the Past: Butter Pecan Ice Cream Recipe

Ingredients

• 4 tablespoons Unsalted Butter (divided: 2 Tbsp for pecans, 2 Tbsp for bananas)
• 0.5 cup Pecans (roughly chopped)
• 1 tablespoon Brown Sugar (lightly packed)
• 1 pinch Salt (helps balance sweetness)
• 2 medium Bananas (peeled and sliced)
• 2 cups Buttermilk (full‑fat for richness)
• 0.5 cup Heavy Cream (chilled)
• 0.5 can Sweetened Condensed Milk (approximately 7 oz, half a standard 14 oz can)
• 0.5 can Evaporated Milk (approximately 5 oz, half a standard 10 oz can)
• 0.5 teaspoon Vanilla Extract (pure extract)
• 1 pinch Cinnamon (optional, for warm flavor)
• 1 pinch Cayenne Pepper (optional, adds subtle heat)
• 4 cups Ice (crushed for ice‑salt bath)
• 1 cup Rock Salt (coarse) (for freezing bath)

Instructions

1. Toast Pecans in Butter

   Melt 2 Tbsp butter in a skillet over medium heat. Add the pecans, 1 Tbsp brown sugar, and a pinch of salt. Stir constantly and sauté until the nuts are fragrant and lightly browned, about 5 minutes.

   Time: PT5M

   Temperature: medium

2. Cool Toasted Pecans

   Transfer the toasted pecans to a plate and let them cool completely, about 5 minutes.

   Time: PT5M

3. Butter‑Sauté Bananas

   In the same skillet, melt the remaining 2 Tbsp butter over medium heat. Add sliced bananas and sauté for 3 minutes, turning once, until they are golden and just softened.

   Time: PT3M

   Temperature: medium

4. Cool Sautéed Bananas

   Remove the bananas from the skillet and spread them on a plate to cool for about 5 minutes.

   Time: PT5M

5. Prepare Ice‑Cream Base

   In a mixing bowl, combine 2 cups buttermilk, 0.5 cup heavy cream, 0.5 can sweetened condensed milk, 0.5 can evaporated milk, and 0.5 tsp vanilla extract. Whisk until smooth. Gently fold in the cooled pecans and bananas. Add a pinch of cinnamon and cayenne if desired.

   Time: PT5M

6. Chill the Mixture

   Cover the bowl and place the mixture in the refrigerator for 5 minutes to let the flavors meld and the mixture become cold.

   Time: PT5M

7. Set Up Ice‑Salt Bath

   Fill a large bucket or bowl with 4 cups crushed ice. Sprinkle 1 cup coarse rock salt over the ice, creating a slushy freezing mixture.

   Time: PT5M

8. Shake the Ice‑Cream

   Pour the chilled ice‑cream mixture into a sealed plastic container or a clean milk jug. Submerge the container in the ice‑salt bath, ensuring it is fully surrounded. Seal tightly and shake vigorously for about 10 minutes, or until the mixture thickens to a soft‑serve consistency.

   Time: PT10M

9. Serve or Store

   Transfer the ice‑cream to a serving bowl. Serve immediately or store in an airtight container. Refrigerate for up to 5 days or freeze for up to 1 month.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g