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1
Make the mix.
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2
Whisk the sugar, cream, buttermilk, condensed milk, evaporated milk, vanilla and candied pecans in a large bowl.
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3
Pour into a bag.
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4
Prop a 1-gallon zip-top freezer bag open in a large container; pour in the buttermilk mixture.
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5
Press out the air and seal.
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6
Chill the bag until ready to make the ice cream.
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7
Fill your container.
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8
Put about 10 cups ice in the container, filling it about three-quarters of the way, then pour in the sea salt.
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9
Nestle the sealed bag of buttermilk mixture in the ice.
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10
Start shaking!
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11
Tightly cover the container with the lid.
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12
Shake vigorously for about 15 minutes, or until the buttermilk mixture is thick.
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13
How long it takes depends on your shakin'!
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14
Serve and eat.
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15
For soft-serve, rinse the outside of the bag, snip a corner and pipe into bowls.
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16
For firmer ice cream, freeze 1 hour before scooping.
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17
Top with caramel bananas, if desired.
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18
Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, granulated sugar and salt.
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19
Cook, stirring, until the sugar is dissolved and the mixture is sticky, 6 to 8 minutes.
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20
Spread the nuts on a baking sheet to cool, then refrigerate at least 10 minutes before using.
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21
Melt the butter in a large skillet over medium-high heat.
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22
Add the bananas, stirring to coat.
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23
Sprinkle in the brown sugar and salt and cook, stirring, until the bananas are tender and coated with the sauce, 2 to 4 minutes.
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24
Spoon warm over ice cream.
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25
Photograph by David Land
