Banana Pudding Ice Cream (Print Version)
# Ingredients:
→ Base
01 -
2 cups heavy cream
02 -
1 cup whole milk
03 -
3/4 cup granulated sugar, divided
04 -
Pinch of salt
05 -
5 large egg yolks
06 -
1 teaspoon pure vanilla extract
→ Flavoring
07 -
3 ripe bananas, mashed
08 -
1 tablespoon lemon juice
09 -
1 cup Nilla Wafers, crushed, plus more for garnish
→ For Serving (Optional)
10 -
Whipped cream
# Instructions:
01 -
In a medium saucepan, combine the heavy cream, milk, 1/2 cup sugar, and a pinch of salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
02 -
In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until well blended.
03 -
Gradually temper the egg yolks by adding a small amount of the hot cream mixture, whisking constantly. Repeat until about half of the cream mixture has been added.
04 -
Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-175°F).
05 -
Remove from heat and strain through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract, mashed bananas, and lemon juice. Cover and chill in the refrigerator for at least 4 hours, or overnight.
06 -
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
07 -
During the last few minutes of churning, add the crushed Nilla Wafers to the ice cream.
08 -
Transfer the ice cream to a freezer-safe container, layering it with additional crushed Nilla Wafers. Freeze until firm, at least 4 hours or overnight.
09 -
Serve garnished with more Nilla Wafers and optional whipped cream.
# Notes:
01 -
The lemon juice helps prevent the bananas from browning and adds a subtle brightness to the flavor.
02 -
For the richest flavor, use very ripe bananas with brown spots on the peel.
03 -
Churning time may vary depending on your ice cream maker model.