Hummingbird Cake Ice Cream

As promised, Hummingbird Cake Ice Cream! Ta da!

I make Hummingbird Cake every Thanksgiving and for my mother's birthday every year. (And my father always says the exact same thing, "How'd you get those little wings off?") 

The infamous recipe first ran in Southern Living in February 1978 but has been repeated many times since because it's so popular. It was elected favorite recipe ever in 1990 and has won blue ribbons at several county fairs across the South.  

Let's hope my ice cream recipe wins half as much notoriety. Or anyone ever else makes it, at least. (Or just reads this blog entry. I'd settle for that. Sheesh!) ;)

Hummingbird Cake Ice Cream

1 can sweetened condensed milk
2 cups whipping cream
2 bananas, mashed
1 small can crushed pineapple
1 tbsp cinnamon
1 tbsp vanilla extract
1 cup pecan pieces
2 tbsp butter
2 tbsp brown sugar
1 tbsp cinnamon

Mix 1 tbsp cinnamon into the sweetened condensed milk and then whisk together milk, cream, and vanilla. Add mashed bananas and pineapple. Add mixture to a 2 qt ice cream maker. 

Over medium heat, melt butter, then add in pecans, brown sugar, and cinnamon. Stir constantly until caramelized, 5 to 10 minutes. Spread on wax paper and cool, then mix in to ice cream when the ice cream is almost set.