Banana Pudding Ice Cream
Ingredients
The base
-
2
egg yolks
egg yolks
-
1 ¾
cups
heavy cream
-
1 ¾
cups
whole milk
-
⅔
cup
sugar
-
⅛
teaspoon
salt
The flavorings
-
2
ripe
bananas
-
1
pinch
nutmeg
-
1
teaspoon
lemon juice
-
½
teaspoon
vanilla extract
The mix-ins
-
1 ½
cups
chopped vanilla wafers
Instructions
- Prepare an ice water bath in a large bowl.
- Whisk the egg yolks in a small bowl and set aside.
- In a medium saucepan, heat the cream, milk, sugar, and salt over medium heat until hot and sugar dissolves.
- Temper the egg yolks by slowly adding some of the hot cream mixture while whisking continuously.
- Return the tempered yolks to the saucepan and cook over medium-low heat, stirring constantly until thickened.
- Strain the custard through a fine-mesh sieve into a medium bowl.
- Blend the bananas with nutmeg and lemon juice until smooth, then mix with the custard.
- Cool the mixture in the ice water bath for about 20 minutes, whisking occasionally.
- Stir in the vanilla and refrigerate until well chilled, at least 4 hours or overnight.
- Freeze the vanilla wafers overnight.
- Churn the ice cream base in an ice cream maker according to the manufacturer's instructions.
- Fold in the vanilla wafers and transfer to a freezer-safe container, freezing until firm for at least 4 hours.
Nutrition Facts (estimated)
Servings
2
Calories
221
Total fat
47g
Total carbohydrates
189g
Total protein
16g
Sodium
745mg
Cholesterol
217mg
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