Banana Pancake Ice Cream with Maple Brittle #SundaySupper
Banana Pancake Ice Cream with Maple Brittle #SundaySupper is a gluten free and lacto ovo vegetarian dessert. This recipe serves 7. One serving contains 637 calories, 9g of protein, and 49g of fat. For $2.03 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla bean, pecan pieces, unsalted butter, and a few other things to make it today. 19 people were impressed by this recipe. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foxes Love Lemons. Overall, this recipe earns a rather bad spoonacular score of 35%. Users who liked this recipe also liked Peach Maple Ice Cream #SundaySupper, Banana Bread with Caramel Ice Cream and Pecan Brittle, and Banana Split Ice Cream in a Jar #SundaySupper.
Servings: 7
Ingredients:
2 ripe bananas, halved lengthwise and cut crosswise into 1/2-inch pieces
2 large egg yolks
4 large eggs
1-1/8 cups granulated sugar
2-1/4 cups heavy cream
1 teaspoon kosher salt
1 cup pecan halves and pieces
4 tablespoons unsalted butter
1 vanilla bean
2-1/4 cups whole milk
Equipment:
baking pan
slotted spoon
bowl
frying pan
sauce pan
knife
mixing bowl
plastic wrap
sieve
ice cream machine
Cooking instruction summary:
Cut pancakes into 1-inch pieces. Place on parchment-lined baking pan and transfer to freezer. In medium nonstick skillet, melt butter over medium-low heat. Add pecans and salt; cook 4 to 6 minutes or until pecans are golden brown, stirring frequently. Remove from heat; use slotted spoon to transfer pecans to medium bowl. Reserve butter in pan. Add bananas to pan; cook over medium-high heat 4 to 5 minutes or until bananas are caramelized. Transfer bananas to bowl with pecans. Cover and refrigerate. In medium saucepan, combine milk and cream. Split vanilla bean in half; use blunt edge of a paring knife to scrape out seeds. Stir seeds and bean pod into milk mixture. Bring mixture to a slow boil over medium heat. Reduce heat to low; simmer 30 minutes, stirring occasionally. Place eggs, egg yolks and sugar in mixing bowl. Mix on medium speed 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of hot milk mixture to egg mixture. When combined; pour egg mixture into saucepan with remaining milk mixture. Cook, stirring constantly, over medium-low heat until mixture is thick enough to coat back of spoon. Strain through fine-mesh strainer set over a large bowl. Cover with plastic wrap placed directly on custard; chill completely. Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 20 minutes). Two minutes before churning is complete, add reserved pecans and bananas, and frozen pancake pieces. Churn until everything is fully incorporated (if it’s too much for your machine to handle, you can also fold this stuff in by hand). Transfer ice cream to freezer to harden completely (at least 4 hours). Serve garnished with Maple Syrup Brittle.
Step by step:
1. Cut pancakes into 1-inch pieces.
2. Place on parchment-lined baking pan and transfer to freezer. In medium nonstick skillet, melt butter over medium-low heat.
3. Add pecans and salt; cook 4 to 6 minutes or until pecans are golden brown, stirring frequently.
4. Remove from heat; use slotted spoon to transfer pecans to medium bowl. Reserve butter in pan.
5. Add bananas to pan; cook over medium-high heat 4 to 5 minutes or until bananas are caramelized.
6. Transfer bananas to bowl with pecans. Cover and refrigerate. In medium saucepan, combine milk and cream. Split vanilla bean in half; use blunt edge of a paring knife to scrape out seeds. Stir seeds and bean pod into milk mixture. Bring mixture to a slow boil over medium heat. Reduce heat to low; simmer 30 minutes, stirring occasionally.
7. Place eggs, egg yolks and sugar in mixing bowl.
8. Mix on medium speed 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of hot milk mixture to egg mixture. When combined; pour egg mixture into saucepan with remaining milk mixture. Cook, stirring constantly, over medium-low heat until mixture is thick enough to coat back of spoon. Strain through fine-mesh strainer set over a large bowl. Cover with plastic wrap placed directly on custard; chill completely.
9. Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 20 minutes). Two minutes before churning is complete, add reserved pecans and bananas, and frozen pancake pieces. Churn until everything is fully incorporated (if it’s too much for your machine to handle, you can also fold this stuff in by hand).
10. Transfer ice cream to freezer to harden completely (at least 4 hours).
11. Serve garnished with Maple Syrup Brittle.
Nutrition Information:
covered percent of daily need
