Description
This Banana Pudding Ice Cream combines the creamy richness of homemade custard with the natural sweetness of ripe bananas and the nostalgic crunch of vanilla wafers. A delightful frozen treat that infuses classic banana pudding flavors into a smooth, creamy ice cream perfect for warm days or any dessert craving.
Ingredients
Custard Base
- 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
Flavor and Mix-ins
- 2 medium ripe bananas (thoroughly mashed or pureed)
- 1 cup roughly crushed vanilla wafers
Instructions
- Heat Cream and Milk: In a medium-sized saucepan, bring the heavy cream and whole milk to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming on top. Once it barely simmers, reduce the heat to low to maintain temperature.
- Whisk Egg Yolks and Sugars: Vigorously whisk the 6 large egg yolks with the granulated sugar and light brown sugar in a large bowl until the mixture thins and lightens in color.
- Temper the Egg Mixture: Slowly pour or ladle the hot cream mixture into the egg yolks while whisking continuously to prevent curdling. Then return this blended mixture back into the saucepan, scraping any remaining mixture from the bowl with a spatula.
- Cook Custard: Over low heat, stir the mixture continuously until it thickens slightly and coats the back of a spatula, about 8-10 minutes. For safety, ensure the custard reaches 165°F using a digital thermometer.
- Chill Custard: Remove the custard from heat and stir in the pure vanilla extract. Transfer to a bowl, cover the surface directly with plastic wrap to prevent skin forming, and chill in the refrigerator until cold.
- Add Bananas and Churn: Once chilled, stir in the mashed bananas. Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions.
- Add Vanilla Wafers: In the last 5 minutes of churning, fold in the roughly crushed vanilla wafers to incorporate crunchy texture evenly.
- Freeze and Serve: Enjoy the ice cream immediately for a soft-serve texture or transfer it to a freezer-safe container with a lid or a loaf pan covered with plastic wrap pressed on the surface. Freeze until firm and serve cold.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Pressing plastic wrap directly on the custard surface prevents skin formation.
- The vanilla wafers add texture; crushing them roughly allows for nice crunchy bits in the ice cream.
- Ensure the custard reaches 165°F to safely cook the egg yolks.
- This ice cream is best stored in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
