Banana Pecan Ice Cream
|Firm banana||3 Medium (Ripe Ones)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Whipping cream||1 Cup (16 tbs), chilled an then whipped|
|Chopped pecans||1⁄2 Cup (8 tbs)|
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).