My favorite ice cream is banana ice cream. I had this wonderful creation for the first time many years ago when my grandmother made it in a coffee can that I kicked around the back deck. It was the best ice cream I had ever had. It was sweet and fruity, but not in an artificial banana kind of way. It was incredible.
I make banana ice cream every summer, but this year I wanted spruce it up a bit by bringing in the flavors of yet another beloved dessert, banana pudding.
This ice cream tastes just like banana pudding, and, in a way, it is. It's a reconstructed banana pudding.
Vanilla wafer cookies are smashed and folded into the freshly churned ice cream. If you want to grab a spoon and go at it now I'll definitely join you.
If however, you would like your ice cream to set up a bit, move it to the freezer for 2-3 hours.
Things are getting exciting!
While the ice cream is setting up, whip some cream and slice some bananas.
This ice cream is all about the toppings!
Scoop into cute little cups.
Top with your freshly whipped cream and sliced bananas!
This is everything I need to survive the hot summer days.
Are you hungry yet?
Happy Wednesday friends!
Banana Pudding Ice Cream
makes about 2 quarts
for the ice cream
- 1 1/2 cups heavy cream
- 1 cup whole milk, divided
- 4 egg yolks
- 1/2 cup granulated sugar
- 3 ripe bananas, smashed
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 cup vanilla wafers
In a medium bowl, whisk to combine bananas, egg yolks, 1/2 cup whole milk, and vanilla and butter extracts.
In a heavy saucepan, heat heavy cream, sugar and remaining 1/2 cup whole milk over medium heat until the sugar has dissolved and the milk is steaming but not boiling.
Slowly stream half of the heated milk mixture into the bananas and egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture into the saucepan and return to heat. Cook for five minutes, stirring constantly, until the custard has thickened.
Remove from heat, cover with plastic wrap, and place in the refrigerator overnight, or until thoroughly chilled.
Place in an ice cream maker and prepare according to the manufacturer’s directions.
Transfer the freshly churned ice cream to baking pan lined with parchment paper. Cover with an extra sheet of parchment and chill for 3 hours, or until set.* Set out for 10 minutes at room temperature before topping and serving.
*Ice cream will last in the freezer for about 2 weeks if covered.
- 1/2 cup heavy whipping cream
- sliced bananas
- vanilla wafers
In a medium bowl whip heavy cream with an electric hand mixer until soft peaks form. Top ice cream with whipped cream, sliced bananas, and vanilla wafers. Enjoy!