Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 8 hours
Servings: 8 servings
Calories: 430 kcal per serving
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- Pinch of salt
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- 1 tablespoon lemon juice
- 1 cup Nilla Wafers, crushed (plus more for garnish)
- Optional: whipped cream, for serving
Directions:
- Heat the Cream Mixture: In a medium saucepan, combine the heavy cream, milk, 1/2 cup sugar, and a pinch of salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
- Prepare the Egg Yolks: In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until well blended.
- Temper the Egg Yolks: Gradually temper the egg yolks by adding a small amount of the hot cream mixture, whisking constantly. Repeat until about half of the cream mixture has been added.
- Thicken the Custard: Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-175°F).
- Chill the Mixture: Remove from heat and strain through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract, mashed bananas, and lemon juice. Cover and chill in the refrigerator for at least 4 hours, or overnight.
- Churn the Ice Cream: Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- Add Nilla Wafers: During the last few minutes of churning, add the crushed Nilla Wafers to the ice cream.
- Freeze: Transfer the ice cream to a freezer-safe container, layering it with additional crushed Nilla Wafers. Freeze until firm, at least 4 hours or overnight.
- Serve: Serve garnished with more Nilla Wafers and optional whipped cream.
Enjoy this creamy and delicious Banana Pudding Ice Cream! Perfect for hot summer days or as a delightful dessert for any occasion.
Banana Pudding Ice Cream
- Total Time: 8 hours
- Yield: 8 1x
Description
Imagine scooping into a bowl of Banana Pudding Ice Cream—every bite encapsulates the essence of creamy vanilla mixed with the natural sweetness of ripe bananas, complemented by the nostalgic crunch of Nilla Wafers. This ice cream is not just a dessert; it’s a delightful journey back to the simple pleasures of childhood, enhanced by the sophisticated touch of lemon juice that subtly cuts through the sweetness.
Ingredients
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar, divided
Pinch of salt
5 large egg yolks
1 teaspoon pure vanilla extract
3 ripe bananas, mashed
1 tablespoon lemon juice
1 cup Nilla Wafers, crushed, plus more for garnish
Optional: whipped cream, for serving
Instructions
In a medium saucepan, combine the heavy cream, milk, 1/2 cup sugar, and a pinch of salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until well blended.
Gradually temper the egg yolks by adding a small amount of the hot cream mixture, whisking constantly. Repeat until about half of the cream mixture has been added.
Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-175°F).
Remove from heat and strain through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract, mashed bananas, and lemon juice. Cover and chill in the refrigerator for at least 4 hours, or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
During the last few minutes of churning, add the crushed Nilla Wafers to the ice cream.
Transfer the ice cream to a freezer-safe container, layering it with additional crushed Nilla Wafers. Freeze until firm, at least 4 hours or overnight.
Serve garnished with more Nilla Wafers and optional whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 430