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Thursday, July 5, 2012

Banana Nut Ice Cream

Banana Nut Ice Cream

We always say if you're gonna make it vanilla, don't bother. This homemade pecan-banana ice cream is THAT good! Momma made it for so many years I don't even know where the original idea came from. We also have a chocolate recipe that our Randy came up with. That's for another day. We mostly have electric machines now, but in my childhood the little kids took turns sitting atop the machine on a towel to hold the freezer still while a bigger kid or adult cranked.
SO ingredients and supplies you'll need.
For the freezing of the ice cream:
  • 4 quart or larger ice cream freezer (My fill line is to about 3 quarts, but once it's frozen it expands)
  • 1 1/2 bags ice
  • ice cream salt
 For the ice cream itself:
  • 2 c. sugar (a little more sugar for bigger freezer)
  • 2 envelopes of unflavored Knox gelatin
  • 4 eggs (use 2 more eggs for bigger freezer)
  • 2 c. whole milk brought to scalding
  • 2-3 c. half & half, heavy whipping cream, or canned milk
  • whole milk (enough to finish filling the can, instructions to come)
  • 1 tsp. real vanilla extract
  •  1/2 c. chopped pecans (or more)
  • 4 large, ripe bananas, smashed with a fork

You'll usually know the ice cream is frozen because the motor stops on an electric machine, or your arm can't crank any longer without throwin' a child slap off their seat of the hand-crank machine.
Once it's done you should drain off the water. Wipe off around the lid of the can containing the ice cream and take out the stirring paddle. Close it all up again, placing foil over the hole of the lid so no salt gets in. Pile more ice and salt on top and wrap up in a blanket or some towels so the ice cream will harden more.

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