Banana Pudding Ice Cream Recipe
Makes 1½ Quarts (1.4L)
Recipe from Scoop Adventures: The Best Ice Cream of the 50 States
by Lindsay Clendaniel
Page Street Publishing/March 2014
2 egg yolks
1 ¾ cups (414ml) heavy cream
1 ¾ cups (414ml) whole milk
⅔ cup (133g) sugar
⅛ tsp salt
2 ripe bananas
Pinch of nutmeg
1 tsp lemon juice
½ tsp vanilla extract
1 ½ cups (240g) chopped vanilla wafers
Fill a large bowl with ice water. Whisk the egg yolks in a small bowl and set aside. Combine the cream, milk, sugar and salt in a medium saucepan and warm over medium heat until the mixture is hot and the sugar dissolves, 4 minutes. Temper the eggs by slowly pouring ½ cup (118ml) of the warmed cream mixture into the yolks, whisking constantly until combined. Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from the heat and pour through a fine-mesh sieve into a medium bowl.
Cut the bananas into chunks and purée in a blender with the nutmeg and lemon juice until smooth. Add the hot milk mixture and blend to combine. Pour the custard into a medium bowl. Place the bowl in the ice water bath and cool, about 20 minutes, whisking occasionally. Add the vanilla and stir to combine. Cover and refrigerate until well chilled, at least 4 hours or overnight. Freeze the vanilla wafers overnight.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the vanilla wafers. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.