Banana, bourbon and pecan ice cream

as seen in Crumbs Bath and Bristol

Ingredients

    1 ltr milk

    1 ltr double cream

    handful coffee beans

    16 egg yolks

    400g muscovado sugar

    200ml good-quality bourbon

    200g pecans, lightly toasted and

    roughly chopped

    3 very ripe (almost too ripe) bananas

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1 user rated this recipe 5.0 on average.

Dessert serves 6

Everyone loves ice cream – so I make no excuses for yet another ice cream recipe! There are very few banana-based puddings I enjoy (apart from the obvious banoffee pie) but the bourbon, pecan and banana combo here is fantastic. Churn it as last-minute as you can for the best possible results. The coffee is very subtle but helps to temper the potential synthetic flavour of the banana; for some reason, bananas (and strawberries) have a tendency to taste artificial in puddings, even when they’re 100-percent natural. I like this served on its own, or with a splash of bourbon mixed with a little maple syrup.

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1.

Put the milk, cream and coffee beans in a pan and gently bring to the boil over a medium heat.

2.

In a bowl, whisk together the egg yolks and sugar until thick and pale.

3.

Take the milk off the heat and strain it through a sieve (to catch the beans) into the bowl with the eggs and sugar in, stirring continuously to combine. Pour the lot back into the pan and return to a gentle heat. Cook until the mixture reaches 82C.

4.

Strain the mixture (to make sure no bits of over-cooked egg make it into the ice cream) into a bowl, then add the banana and bourbon and blend using a hand blender until completely smooth.

5.

Chill and churn in an ice cream maker. Throw in the pecans last minute before putting into the freezer to fully set.

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