MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Banana, Piloncillo and Pecan Ice Cream
 Categories: Mexican, Ice cream, Fruit, Nuts
      Yield: 1 quart

      8    Very ripe bananas, peeled
           -and frozen
    3/4 c  Piloncillo; grated, lightly
           -packed
      1 tb Water
    1/2 c  Heavy cream
    1/2 c  Pecans; lightly toasted,
           -finely chopped

  "Helado de Platano, Piloncillo y Nuez"

  In a small heavy sauce pan add the grated piloncillo and water,
  cook over low heat, stirring until everything is melted. Remove to
  cool to room temperature. Toast the chopped pecans in a 350 F oven
  for approximately 8 minutes, remove from the heat as soon as they
  release their aroma. Cool. Break apart the roughly chop the frozen
  bananas. Place in the blender with the cooled pilocillo syrup,
  cream and lastly bananas, blend pushing down the mixture so that
  everything blends to a smooth "mush". Fold in the toasted pecans
  to the mixture and add everything to the ice cream machine. Follow
  machine instructions. Since this mixture is already cold and thick
  it will not take long to freeze, 10 minutes or so. Transfer to a
  container and let set in the freezer for another 30 minutes before
  serving.

  Reyna Mendoza from Teotitlan del Valle in Oaxaca.
           
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