• 1 cinnamon stick
• ¾ cup firmly packed, grated piloncillo
• 8 very ripe bananas, peeled, wrapped in aluminum foil, and frozen
• ½ cup heavy cream
• ½ cup finely chopped toasted pecans

In a small saucepan over low heat, combine 2 tablespoons plus 1 teaspoon water and the cinnamon stick and simmer until fragrant, about 3 minutes. Add the piloncillo and stir until it is dissolved. Remove from the heat and let cool to room temperature.

Unwrap the frozen bananas, chop them coarsely, and set them aside.

Remove the cinnamon stick from the syrup and pour the syrup into a blender. Add the cream and bananas and blend until smooth and mushy.

Pour into an ice cream machine and freeze, following the manufacturer’s directions. Add the pecans to the ice cream a few minutes before the cycle is finished, or consult the manufacturer’s directions about additions. Since the mixture is partially frozen, it will not take long to freeze—about 10 minutes.