This is the easiest ice cream in the world to make, and so incredibly rich and creamy and delicious that no one will think you didn’t start out with a custard base.
makes 1 quart
1 cup mashed very ripe bananas
One 14-ounce can sweetened condensed milk
3/4 cup heavy cream
1 cup coarsely chopped toasted pecans ( place on a baking sheet in a 350 degree oven for about 15 minutes, or until lightly browned and fragrant)
In a medium size bowl, stir together the banana and the milk. Add the cream and whisk until blended. Pour the mixture into an 8x8x2-inch glass baking dish. Cover tightly with plastic wrap and place in the freezer for 2 hours, stirring every half hour. Pour into an ice cream machine and freeze until partially set, about 20 minutes. Stir in the pecans, and continue freezing until firm, following the manufacturer’s instructions.