Banana Pecan Ice Cream Recipe
Ingredients
| 3 medium-size firm ripe bananas | ||
| Lemon juice | 1 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Milk | 1/3 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Vanilla extract | 1 Teaspoon | |
| Egg whites | 2 | |
| 1 cup chilled whipping cream,whipped | ||
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
1. Cut bananas into pieces and put into a blender container with lemon juice, sugar, salt, milk, egg yolks, and vanilla extract; blend until smooth.
2. Beat egg whites until stiff, not dry, peaks are formed. Fold whipped cream into egg whites and blend thoroughly. Stir in the banana mixture.
3. Turn into refrigerator trays; freeze just until mixture begins to thicken (about 1 1/2 hours).
4. Turn into a chilled bowl and beat until creamy and smooth. Stir in the pecans and return to trays. Freeze until firm (about 2 hours).
2. Beat egg whites until stiff, not dry, peaks are formed. Fold whipped cream into egg whites and blend thoroughly. Stir in the banana mixture.
3. Turn into refrigerator trays; freeze just until mixture begins to thicken (about 1 1/2 hours).
4. Turn into a chilled bowl and beat until creamy and smooth. Stir in the pecans and return to trays. Freeze until firm (about 2 hours).
Chef
