Banana Pudding Ice Cream
Rich and creamy banana pudding ice cream is inspired by the classic Southern dessert.
Servings: 8
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 medium ripe bananas thoroughly mashed or pureed
- 1 cup roughly crushed vanilla wafers
Instructions
- In a medium-sized saucepan, bring the cream and milk to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top. Once it’s barely simmering, reduce the heat to low.2 cups heavy cream, 1 cup whole milk
- While the cream mixture is heating up, vigorously whisk the yolks and sugars together in a large bowl. The yolks will thin out slightly and turn more pale in color.6 large egg yolks, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar
- Once the cream reaches a gentle simmer, slowly pour or ladle it into the yolks while whisking continuously. Return the mixture to the saucepan, scraping everything from the bowl with a spatula.
- Cook over low heat and stir the mixture until the liquid has thickened slightly and coats the back of a spatula or spoon, approximately 8-10 minutes. Optionally, if you want to make sure the yolks are cooked to a safe temperature, you can use a digital thermometer to check that the temperature has reached 165°F.
- Remove from the heat and stir in the vanilla, then chill in the refrigerator (note: you can optionally transfer the mixture to a bowl with a spout first, which will make it easier to pour into the ice cream maker). To prevent a skin from forming on top, gently press plastic wrap directly against the surface of the mixture.1 1/2 teaspoons pure vanilla extract
- Stir in the mashed bananas, then add to an ice cream machine and prepare according to the manufacturer's instructions. In the final 5 minutes, add the chopped wafers.2 medium ripe bananas, 1 cup roughly crushed vanilla wafers
- Enjoy immediately, or transfer to a freezer-safe container with a lid or a loaf pan with plastic wrap pressed to the ice cream, and chill in the freezer until ready to serve.
Notes
- Makes about 2 quarts.
- If your ice cream machine is only 1.5 capacity, reduce the recipe by half to ensure it will fit in your machine.
- Churning time will depend on your machine, and can be as little as 20 minutes or as much as 1 hour.
