Banana Pudding Ice cream

Name: Banana Pudding Ice cream
Cuisine: American
Ingredients: 2 very ripe bananas; 1 3/4 cup Heavy Cream; 2/3 cup sugar; 1 pinch of nutmeg; 1/8 tsp of salt; 1 tsp lemon juice; 1/2 tsp vanilla extract; 1 1/2 cup vanilla wafers; 1 3/4 cup Whole Milk; 2 egg yolks

bmcnair1 @cook_3130976

Richmond, Virginia

I found this recipe online and decided to give it a try. Needless to say, everyone loved the ice cream and it gives Blue Bell a run for its money :).

bmcnair1 @cook_3130976

Richmond, Virginia

I found this recipe online and decided to give it a try. Needless to say, everyone loved the ice cream and it gives Blue Bell a run for its money :).

Saved

Ingredients

2very ripe bananas
1 3/4 cupHeavy Cream
2/3 cupsugar
1 pinchof nutmeg
1/8 tspof salt
1 tsplemon juice
1/2 tspvanilla extract
1 1/2 cupvanilla wafers
1 3/4 cupWhole Milk
2egg yolks

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Steps

1

Combine the cream, milk, sugar and salt in a medium saucepan and warm over medium heat until the mixture is hot and the sugar dissolves, 4 minutes.
2

Temper the eggs by slowly pouring ½ cup (118ml) of the warmed cream mixture into the yolks, whisking constantly until combined.
3

Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4

Remove from the heat and pour through a fine-mesh sieve into a medium bowl.
5

Cut the bananas into chunks and purée in a blender with the nutmeg and lemon juice until smooth. Add the hot milk mixture and blend to combine.
6

Pour the custard into a medium bowl. Add the vanilla and stir to combine. Cover and refrigerate until well chilled, at least 4 hours or overnight.
7

Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the vanilla wafers. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.