Banana Pudding Ice Cream Recipe without using ice cream maker.
Summer is the season for ice cream, lots of ice cream, whether or not you’re an adult or a child. Summer is the season to just indulge in scoops after scoops of your favorite ice cream, explore new flavors, and just lick it and enjoy.
That’s the very reason I love summer (other than the warmth and sun)…because I can just have copious amount of my favorite foods in the world—BBQ, seafood, ice cream, shaved ice—without having a sense of guilt.
I am so happy that I received a copy of a new ice cream cookbook “Scoop Adventures: The Best Ice Cream of 50 States” by Lindsay Clendaniel.
Lindsay shares the amazing recipes she picked during her travels across the country sampling ice cream from specialty shops and restaurants.
There are 80 deliciously adapted recipes Lindsay discovered were home-tested and designed to be easily made with a home ice cream maker.
I have chosen to feature a couple of recipes from her book, and let’s start with banana pudding ice cream.
There are many banana-based desserts, but banana puddings are dear to the hard of Americans.
The best banana puddings are made with real bananas, and the same is true for this banana pudding ice cream recipe.
Banana gives ice cream a gloriously creamy texture while imparting sweetness.
Add a pinch of nutmeg, a touch of lemon and a generous amount of vanilla wafers and you have the most wonderful banana pudding ice cream.
How Many Calories per Serving?
This recipe is only 221 calories per serving.
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- 2 egg yolks
- 1 ¾ cups heavy cream ((414 ml) )
- 1 ¾ cups whole milk ((414 ml))
- ⅔ cup sugar ((133 g) )
- ⅛ teaspoon salt
- 2 ripe bananas
- 1 pinch nutmeg
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 ½ cups chopped vanilla wafers ((240 g))
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.