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Banana Pecan Ice Cream

sweet.chef's picture
Ingredients
  Firm banana 3 Medium (Ripe Ones)
  Lemon juice 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Milk 1⁄3 Cup (5.33 tbs)
  Egg yolks 2
  Vanilla extract 1 Teaspoon
  Egg whites 2
  Whipping cream 1 Cup (16 tbs), chilled an then whipped
  Chopped pecans 1⁄2 Cup (8 tbs)
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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Everyday

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2096 Calories from Fat 1162

% Daily Value*

Total Fat 132 g203.2%

Saturated Fat 61.2 g305.8%

Trans Fat 0 g

Cholesterol 709.1 mg236.4%

Sodium 695.2 mg29%

Total Carbohydrates 197 g65.7%

Dietary Fiber 13.3 g53.3%

Sugars 157.7 g

Protein 22 g44.1%

Vitamin A 14.7% Vitamin C 56%

Calcium 31.8% Iron 17.4%

*Based on a 2000 Calorie diet

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Banana Pecan Ice Cream Recipe