Banana Pudding Ice Cream

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In light of yesterday’s Avocado Milkshakes, and because I have some ice cream photos/recipes lying around to share with you, and because I’m leaving for a much-needed vacation later this week and don’t have time to cook much of anything, I’m doing ICE CREAM WEEK on the blog this week!! Everyone scream…

So, banana pudding ice cream! Yeah, it’s a thing. Apparently Blue Bell, the greatest commercially made ice cream in existence anywhere, ever, makes a banana pudding ice cream they release in limited edition every summer. I haven’t tried it. I can’t get Blue Bell in New York. I’m not bitter. But thanks to Lisa, we can all make it now. And that eases the resentment slightly.

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I simply adore a good banana pudding (and bad banana pudding is pretty good too, actually), and I have very fond memories of it gracing many picnic tables every summer growing up in Texas. Given the triple-digit temperatures of Dallas summers, desserts during that time period tend to be chilled. And preferably no-bake. So, banana pudding is a no-brainer.

And now we turn it into ice cream. Delicious, summery, beautiful ice cream that literally tastes like someone just magically went pouf!! and turned a bowl of banana pudding into ice cream, just like Jesus turning the water into wine. Really amazing. Everyone at your next summer gathering will go nuts, I promise.

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{One Year Ago: S’Mores Ice Cream, S’Mores Whoopie Pies}

Source: The Homesick Texan

1 1/2 cup of cream
1 1/2 cups of half and half
1/2 tsp kosher salt
3 egg yolks (save the whites for something else as we won’t be making a meringue)
3/4 cups of sugar
1 teaspoon vanilla extract
1 large banana, cut into slices
1 teaspoon of lemon juice
pinch of nutmeg
2 cups of Nilla Wafers roughly crushed (make sure they’re not crumbs but nice chunks)

Add the cream, half and half, and salt to a medium sauce pot. Scald the dairy, meaning bring it up almost to a boil. Do not let it boil though.
Meanwhile, beat the egg yolks with the sugar and vanilla in a small mixing bowl. Slowly add 1/2 a cup of the warm cream mixture to the egg yolk mixture, whisking constantly, and then stir the egg mixture back into the remaining cream and half and half in the pot.
Heat this on medium low for 10 minutes or until it gets slightly thick. Stir constantly. 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 nutmeg and lemon juice, turn off the heat, and strain the mixture into a large mixing bowl. Add in the banana slices. Let the mixture rest until it cools to room temperature.
Remove the banana slices, chill overnight or for at least four hours and then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished being whipped around, add the Nilla Wafers.

2 responses to “Banana Pudding Ice Cream

  1. Pingback: Rocky Road Ice Cream, Plus an ICE CREAM Recipe Round-Up | The Texan New Yorker

  2. Pingback: My Top 14 Favorite Posts of 2014 | The Texan New Yorker

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