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2 tablespoons unsalted butter
1 cup pecan pieces
3 very ripe bananas*
1 1/2 cups whole milk
2 cups heavy cream
9 large egg yolks
3 cups sugar
* FreshDirect Note: Our bananas are delivered yellow-green.
You can put the ripening process on fast-forward by storing them at room temperature in a paper bag.
Be sure to keep the bag out of direct sunlight.
|1.||Preheat the oven to 350°F.|
|2.||Heat the butter in a medium sauté pan over medium heat until melted. Add the pecans and cook in the butter for 10 to 15 minutes or until they are roasted and aromatic. Stir frequently and adjust the heat if necessary to prevent scorching. Remove from the heat and set aside.|
|3.||Place the bananas, still in their skins, on a baking sheet and roast in the preheated oven for about 20 minutes or until the skins are black and swollen. Remove from the oven and, when cooled to room temperature, peel and mash with a fork until they are the consistency of mashed potatoes. Set aside.|
|4.||Bring the milk and cream to a low boil in a heavy-bottomed saucepan over medium heat.|
|5.||Meanwhile, put the egg yolks into the bowl of an electric mixer. With the whisk attachment, slowly beat the sugar into the yolks until the mixture lightens in color.|
|6.||Prepare an ice bath by fitting an empty 3-quart bowl into a large bowl of ice.|
|7.||Remove the milk and cream mixture from the heat. Take 2 cups of the hot mixture and slowly pour it into the bowl of the electric mixer, continuing to sue the whisk attachment to combine it with the yolks and sugar. Slowly pour the mixture into the saucepan with the remaining milk and cream mixture, now whisking by hand.|
|8.||Return the saucepan to the stove. Stirring constantly with a wooden spoon or rubber spatula, gently cook the mixture over low heat for 5 to 10 minutes or until it is thick enough to coat the back of a spoon. You now have custard. Remove from the heat.|
|9.||Stir the bananas into the hot custard. Immediately add the butter and nuts; while the mixture is still hot, the butter can be absorbed. Pour the mixture into the 3-quart bowl in the ice bath to avoid further cooking. Chill the custard overnight in a covered container. When ready to churn, pour the chilled custard into a prepared ice cream maker and proceed according to the manufacturer's instructions.|