Banana pudding ice cream
Servings 1 quart
Ingredients
- 1 cup heavy cream
- 2 cups half and half
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, peeled and sliced
- 1 teaspoon fresh squeezed lemon juice
- 1/4 teaspoon kosher salt salt
- Pinch ground nutmeg
- 2 cups vanilla wafer cookies roughly crushed
Instructions
- In a saucepot, cook the cream, half and half, and sugar on medium heat until warm, do not let it come to a boil.
- While the base is heating, beat the egg yolks with the vanilla. Once the base is warmed, pour 1/4 cup of the base into the beaten eggs, stir until well combined, and then pour the egg mixture into the pot. Add the sliced bananas to the pot, as well.
- Heat this on medium low for 5 minutes or until it gets slightly thick. Do not let it come to a boil. You’ll know it’s ready when it coats the back of your spoon.
- Stir in the salt, nutmeg, and lemon juice, turn off the heat, cover the pot, and let it rest for 45 minutes.
- Strain the custard, reserving the banana slices either for serving along with the frozen ice cream or for another use. Chill the custard overnight or for at least 4 hours, and then freeze according to your ice-cream maker’s instructions. When the ice cream is finished being churned, stir in the crushed vanilla wafer cookies.
- Serve cold with reserved banana slices, if you like.