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Pecan, Caramel, Banana Ice Cream

Don't be fooled, homemade ice cream is so easy to make. This delicious milk-based ice cream recipe makes for a tasty and creamy treat!
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Prep Time 10 minutes
Cook Time 10 minutes
Freezing time 6 hours

Ingredients
  

  • 2 ripe bananas
  • 300ml double cream
  • 150ml whole milk
  • 150g sugar
  • ½ tbsp vanilla extract
  • ½ tsp salt
  • 150g pecan nuts, crushed
  • 6 medium-sized store-bought toffee caramels
  • 3 tbsp whole milk

Instructions
 

  • In a food processor, blend a banana with double cream, milk, sugar, vanilla and salt.
  • Pour mixture into a saucepan and heat at low heat. Whisk until the sugar is dissolved. Let the mixture cooldown for 30 minutes.
  • Pour ice cream batter into a zip-top bag and seal.
  • Place in the freezer for a couple of hours until solid.
  • In a small pot, melt caramel with 3 tablespoons of milk. Once melted, add pecan nuts and cook until warmed up by the caramel.
  • Remove ice cream from the freezer and break it into pieces. Blend using a food processor until creamy, pour into an airtight container and set aside.
  • Combine caramel with the ice cream.
  • Cover tightly and freeze again until ready to serve.