Banana Caramel Pecan Ice Cream

Who hasn’t had their share of ripening bananas lingering about the kitchen, nagging for attention to their urgent condition? This is about one such recent occasion for me when I turned a couple of ever darkening bananas into ice cream. And just to keep it interesting, I decided to add a swirl of toasted pecan caramel.

This ice cream is rich without being heavy. It’s got terrific banana flavor that is deliciously piqued with a good pinch of fresh nutmeg. Toasted pecans bathed in a beautifully complementary brown sugar cinnamon caramel add a punch of texture and spice in perfect harmony. A slightly salty edge to the caramel also brings an interesting interplay of sensation.

This is a very easy ice cream to make because it doesn’t require eggs or the cooking of custard. The ingredients for the ice cream get thrown into a blender or food processor to purée, which takes very little time. The pecan caramel likewise takes just about 5 minutes to produce. So consider this a pretty lazy way to enjoy some really delicious ice cream.

The next time you see those bananas calling out to you from their peak position of flavor, consider this super treat. Waste not, want not!

Bench notes:
- The ice cream base and the pecan caramel can be made a day ahead and refrigerated. Bring the caramel to room temperature before layering with the ice cream so it’s easier to work with.
- Nutmeg was a treasured and valuable spice in New England in the 18th and 19th centuries. These days, whole nutmeg is very inexpensive and can be found fairly easily. There is nothing like freshly grated nutmeg! You just need a little grater.
- When making ice cream, always be sure your ice cream base is very chilled before putting into your machine to churn. This ensures a minimal and efficient processing time.
- To help prevent ice crystals from forming on the surface, press a piece of plastic onto the surface of the finished ice cream before putting a lid on the container and placing in the freezer.
- I like this ice cream all by itself, but it would probably cozy up to a simple piece of chocolate cake very nicely.


Banana Caramel Pecan Ice Cream

1 C whole milk
1 C heavy cream
1/3 C sugar
1 T + 2 t fresh lemon juice
2 very ripe bananas
a big pinch of nutmeg, freshly grated
salt, to taste

1/2 C toasted pecans
1/4 C + 2 T heavy cream
1/2 C dark brown sugar
1/8 t cinnamon
1/2 t vanilla
salt, to taste

Toast the pecans in a 350 degree oven for about 5 - 8 minutes or until fragrant. Cool and chop into bite-sized pieces.

Place the milk, cream, sugar, lemon juice, bananas and nutmeg in a blender or food processor and blend until the bananas are puréed and the ingredients are smoothly blended. Add salt to taste. Pour into a container, cover and chill thoroughly.

For the pecan caramel, heat the cream, brown sugar and cinnamon on medium low heat, stirring to dissolve. Bring to a boil for a minute or two. Take off the heat and add the vanilla and salt to taste. Mix in the chopped pecans. Pour into a container, cover and chill to firm up the caramel.

Freeze the ice cream according to your machine’s directions. Pour about a third of the ice cream into a clean airtight container and then dollop a layer of half the pecan caramel. Repeat with a second layer of each and then finish with any remaining ice cream. Press a piece of plastic wrap into the surface of the ice cream, cover and place in your freezer to firm up a bit.