Banana Pudding Ice Cream
At a Southern church supper, the dessert table often ends with a glass dish of banana pudding, its vanilla wafers softening beneath custard and sliced bananas. That familiar gathering-table comfort…
Ingredients
- 3 medium ripe bananas
- 1 1/2 cups heavy cream
- 1 cups whole milk
- 2/3 cup granulated sugar
- 5 each large egg yolks
- 2 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 teaspoon lemon juice
- 1 1/2 cups vanilla wafer cookies, coarsely crushed
Instructions
- Peel two bananas and place them in a blender with the lemon juice. Blend until smooth. Slice the remaining banana into small pieces, cover, and refrigerate it for folding in later.
- Whisk the egg yolks, sugar, and salt in a medium bowl until thick and pale. Warm the cream and milk in a saucepan over medium heat until steaming, but do not let them boil.
- Slowly whisk about 1 cup of the hot dairy into the yolks to temper them. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it lightly coats the spoon and reaches about 170°F.
- Strain the custard into a clean bowl, then stir in the blended bananas and vanilla extract. Set the bowl over ice and stir until cool, or cover the surface directly with plastic wrap and refrigerate for at least 4 hours.
- Churn the cold banana custard in an ice cream maker according to the manufacturer's directions. During the final minute, add the refrigerated banana pieces and 1 cup of the crushed vanilla wafers.
- Pack the ice cream into a chilled loaf pan or freezer container. Scatter the remaining crushed wafers over the top, pressing them gently into the surface so they echo the layered pudding topping.
- Cover and freeze for at least 4 hours, then let it stand at room temperature for 8 to 10 minutes before scooping. Set the container in the center of the brunch table with extra wafers for guests to crumble over each serving.
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