Hi there– My Dad was the ice cream maker in my family. We had a churn in a good green wooden bucket. You’d drive down to the ice house, for a big thick paper bag of crushed ice and then race it home to pour into the bucket with handfuls of rock salt. Then you’d crank and crank and crank out on the back porch. We 4 kids would wait expectantly as Dad cranked, hoping to get to lick the dasher when it came out of the tub. It was the best!
Thank goodness I have that electric ice cream maker now, with a refrozen container. It’s almost too easy.
Got this recipe from Christine years ago when our kids were small– and it’s still just as super delicious as the first time I tasted it in her backyard. I’m going to have to make it at least one more time before we run out of summer! Wish I could share a bowl with my Dad.
DARK CHOCOLATE BANANA PECAN ICE CREAM
2 large bananas
1 1/4 cup sugar
1/2 cup unsweetened cocoa
1 tsp. vanilla
1/4 tsp. salt
1 pint milk (2 cups)
1 pint whipping cream (2 cups)
1/2 cup chopped pecans
Mash the bananas with a fork. Stir in all the other ingredients except the pecans. Pour the mixture into a half gallon ice cream maker.
Freeze the ice cream according the instructions on your ice cream maker.
When the ice cream starts to thicken, add in the pecans and finish the freezing process.
Serve it up and get ready to make more. It will disappear pretty fast!