Banana Pancake Ice Cream with Maple Brittle
Little known fact about me – my original dream after culinary school was to open a hand-crafted ice cream shop here in Ferndale, Michigan. I’ve loved making (and eating!) ice cream since my parents and I use to make it in an old wooden barrel machine when I was a kid. I also love inventing new flavors – no matter how strange of an idea you have, you really can’t screw up ice cream that much. After all, even if it’s a little weird, it’s still ice cream.
So what happened? About a week before I started culinary school, Treat Dreams opened in downtown Ferndale. It was like the owner had read my mind. It was exactly what I had wanted to do, he just beat me to the punch. And he’s now wildly successful at it. While part of me wanted to be a bit scornful, I couldn’t hold it against him. Treat Dreams is amazing and they deserve all of the success in the world.
Today’s #SundaySupper, hosted by Susan over at The Girl In The Little Red Kitchen, is all about recipes inspired by music. Taking a cue from the most mellow song in the world, “Banana Pancakes” by Jack Johnson, I unleashed my inner ice cream chef to make this creation. The flavor can best be described as a mixture of butter pecan ice cream, bananas foster and maple syrup-drenched pancakes. Treat Dreams, if you’re reading – you can use this recipe, but you have to name the resulting flavor THE LORI.
Banana Pancake Ice Cream with Maple Brittle
Yield: About 7 cups
- 2 (8-inch) pancakes, prepared using your favorite recipe (I used this one)
- 4 tablespoons unsalted butter
- 1 cup pecan halves and pieces
- 1 teaspoon kosher salt
- 2 ripe bananas, halved lengthwise and cut crosswise into 1/2-inch pieces
- 2-1/4 cups whole milk
- 2-1/4 cups heavy cream
- 1 vanilla bean
- 4 large eggs
- 2 large egg yolks
- 1-1/8 cups granulated sugar
- 1/2x recipe Maple Syrup Brittle
- Cut pancakes into 1-inch pieces. Place on parchment-lined baking pan and transfer to freezer.
- In medium nonstick skillet, melt butter over medium-low heat. Add pecans and salt; cook 4 to 6 minutes or until pecans are golden brown, stirring frequently. Remove from heat; use slotted spoon to transfer pecans to medium bowl. Reserve butter in pan.
- Add bananas to pan; cook over medium-high heat 4 to 5 minutes or until bananas are caramelized. Transfer bananas to bowl with pecans. Cover and refrigerate.
- In medium saucepan, combine milk and cream. Split vanilla bean in half; use blunt edge of a paring knife to scrape out seeds. Stir seeds and bean pod into milk mixture. Bring mixture to a slow boil over medium heat. Reduce heat to low; simmer 30 minutes, stirring occasionally.
- Place eggs, egg yolks and sugar in mixing bowl. Mix on medium speed 2 minutes or until thick and pale yellow in color. In a slow, steady stream, add 1 cup of hot milk mixture to egg mixture. When combined; pour egg mixture into saucepan with remaining milk mixture. Cook, stirring constantly, over medium-low heat until mixture is thick enough to coat back of spoon. Strain through fine-mesh strainer set over a large bowl. Cover with plastic wrap placed directly on custard; chill completely.
- Pour custard mixture into your ice cream machine and freeze according to instructions for your machine (mine took about 20 minutes). Two minutes before churning is complete, add reserved pecans and bananas, and frozen pancake pieces. Churn until everything is fully incorporated (if it’s too much for your machine to handle, you can also fold this stuff in by hand). Transfer ice cream to freezer to harden completely (at least 4 hours). Serve garnished with Maple Syrup Brittle.
Adapted from Cuisinart Pure Indulgence Ice Cream-Frozen Yogurt & Sorbet Maker Recipe Booklet (Creamy Butter Pecan Ice Cream)
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Don’t forget to check out all of the delicious Sunday Supper recipes:
Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka
Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady’s Knight
Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band
Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet
Meatball Duet from Cindy’s Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer
Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan
Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw
Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs
Teriyaki Burger from Juanita’s Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet
Intermezzo (Entrees & Sides):
Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits
Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson
Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant
Cherry Marshmallows from Pies and Plots
Chocolate Cappuccino Cream Puffs from Runner’s Tales inspired by Choux Pastry Heart by Corinne Bailey Rae
Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by Hollaback Girl by Gwen Stefani
Chocolate Covered Caramels from Big Bear’s Wife inspired by At Last by Etta James
Coconut Rum Blondies from Gotta Get Baked inspired by I’ve Got A Lovely Bunch of Coconuts by Danny Kaye
Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino
Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald
Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd
Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI
Jammin’ Oatmeal Cookies from What Smells So Good? inspired by Jammin’ by Bob Marley
Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass
Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA
Pina Colada Poke Cake from Cookin’ Mimi inspired by Two Pina Coladas by Garth Brooks
Peach Donuts with Brown Sugar from Hezzi-D’s Books and Cooks inspired by Peaches by POTUSA
Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor’s Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2
Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice
Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan
Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet
Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film
Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies
Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar
Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats
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