Buttermilk-Pecan Ice Cream Recipe | Sunny Anderson | Food Network

Ingredients

• 1/4 cup sugar
• 1/2 cup heavy cream
• 2 cups buttermilk
• 2/3 cup sweetened condensed milk
• 3/4 cup evaporated milk
• 1/2 teaspoon vanilla extract
• 1 cup candied pecans (page 138)
• 1/2 cup coarse sea salt
• Caramel bananas, for topping, optional (recipe below)
• 4 tablespoons unsalted butter
• 1 cup pecans, coarsely chopped
• 2 tablespoons packed light brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 firm yellow bananas, chopped or sliced
• 3 tablespoons packed light brown sugar
• Pinch of salt