Roasted Banana and Pecan Ice Cream
- Total Time
Enjoy this dessert with your family any time of the year.
banana(s)4 medium, ripe, unpeeled
chopped pecans¾ cup(s)
fat-free half-and-half2 cup(s)
low-fat milk1 cup(s)
packed brown sugar½ cup(s)
rum1 fl oz, or orange juice
regular liquid egg substitute1 cup(s)
table salt⅛ tsp
vanilla extract1 ½ tsp
- Preheat the oven to 350°F.
- With the tip of a small knife, pierce each banana 5 times. Put the bananas and pecans on a baking sheet. Roast, tossing the pecans once or twice, until the banana skins are very dark and the pecans are fragrant, about 15 minutes. Let cool on the baking sheet.
- Meanwhile, combine the half-and-half, milk, brown sugar, and rum in a heavy medium saucepan and set over medium-high heat. Bring just to a boil, stirring until the sugar is dissolved.
- Whisk together the egg substitute and salt in a medium bowl. Slowly add 1⁄2 cup of the hot half-and-half mixture, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, whisking constantly, until the custard thickens and coats the back of a spoon, about 5 minutes (do not let boil). Remove the saucepan from the heat.
- When cool enough to handle, make a lengthwise slit in each banana skin and remove the banana; put in a food processor and puree. Whisk the banana puree and vanilla into the custard. Pour the custard mixture through a sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible. Let cool to room temperature, whisking occasionally. Cover and refrigerate until thoroughly chilled, about 3 hours.
- Pour the custard mixture into an ice-cream maker and freeze according to the manufacturer’s instructions, adding the pecans about 10 minutes before the ice cream is done. Transfer the ice cream to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This ice cream is best served the day it’s made. Yields 1/s cup per serving.