Sour milk ice cream with caramelized bananas and a new cooking method

Ingredients:

Ice cream

• 1/4 cup sugar
• 0.5 cups heavy cream
• 2 cups of sour milk
• 2/3 cup condensed milk
• 3/4 cup evaporated milk
• 0.5 tsp vanilla extract
• 1 cup candied pecans (recipe included)
• 0.5 cup coarse sea salt
• Caramelized bananas, for topping, optional (recipe included)

Candied pecans

• 4 tbsp (60 g) butter
• 1 cup pecans, coarsely chopped
• 2 tbsp. l. brown sugar
• 2 tbsp. granulated sugar
• 1/4 teaspoon salt

Caramelized bananas

• 3 firm yellow bananas, cut into chunks or slices
• 4 tbsp (60 g) butter
• 3 tbsp. l. brown sugar
• A pinch of salt

Preparation:

1. Prepare the mixture.
   
   In a large bowl, whisk together the sugar, cream, buttermilk, evaporated and condensed milk, vanilla, and candied pecans (recipe below).
2. Pour into a bag.
   
   Place an open 4-liter zip-lock bag in a large container and pour in the sour milk mixture. Press to release air and close the zip-lock.
3. Fill the container with ice.
   
   Fill the container with about 10 cups of ice until it's about 3/4 full, then add sea salt.
4. Start shaking!
   
   Close the container tightly with the lid. Shake vigorously for about 15 minutes, or until the mixture thickens. The time required depends on how vigorously you shake it!
5. Serve soft serve ice cream immediately..
   
   For soft serve ice cream, cut off one corner of the bag and squeeze the contents into the ice cream bowls.
6. For firmer ice cream, freeze for 1 hour, then use an ice cream scoop to scoop out balls of ice cream before serving.
7. If desired, you can decorate the top with caramelized bananas..
   
   In a large skillet over medium-high heat, melt the butter. Add the bananas and toss to coat. Sprinkle with brown sugar and salt and cook, stirring, until the bananas are soft and caramelized, about 2-4 minutes. Spoon the warm bananas over the ice cream.
8. Candied pecans.
   
   Melt the butter in a skillet over medium heat. Add the pecans, all the sugar, and salt. Cook, stirring, for 6-8 minutes, until the sugar dissolves and the mixture becomes sticky. Spread the pecans on a baking sheet to cool and coat with the icing sugar. Refrigerate for at least 10 minutes before using.