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Banana Pudding Ice Cream Recipe - Barbecue Showdown

Banana Pudding Ice Cream Recipe - Barbecue Showdown

This Banana Pudding Ice Cream recipe combines the classic flavors of banana pudding into a creamy, homemade ice cream. This recipe was featured on Barbecue Showdown Season 3, Episode 6, where the judges couldn’t stop raving about it. Trust me, you have to give this a try! Made with overripe bananas, vanilla wafers, half and half, heavy cream, and a custard base, this ice cream is a delicious way to enjoy a summertime treat. The banana flavor is prominent, with a nice contrast from the crunchy vanilla wafers folded in at the end of churning. This recipe is perfect for banana lovers who want to enjoy a unique twist on traditional banana pudding.
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Prep Time 1 hour
Cook Time 10 minutes
Churning the ice cream 1 hour
Total Time 2 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 overripe bananas mashed with a fork
  • 1 cup Nilla wafers cut into quarters (or crumbled finer)
  • 1½ cups half and half
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • ⅛ teaspoon salt
  • 2 eggs beaten
  • 1 cup heavy whipping cream
  • 1½ teaspoon vanilla extract

Method
 

  1. In a saucepan, combine the half and half, brown sugar, white sugar, and salt. Stir over medium-low heat until the sugar dissolves.
  2. Remove the saucepan from heat. Place the beaten eggs in a bowl. Gradually whisk in about half of the sugar mixture to the eggs, going slowly to prevent the eggs from cooking.
  3. Pour the egg mixture into the saucepan with the remaining half and half. Stir in the cream.
  4. Cook the mixture over medium heat for 5-10 minutes, stirring frequently, until it thickens.
  5. Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
  6. After the mixture has cooled, stir in the mashed bananas and pour into an ice cream maker. Freeze according to the manufacturer's instructions. About 5 minutes before the end of the freeze time, add the Nilla wafers.
  7. If the ice cream is too soft, transfer it to a container and set in the freezer for another 1-2 hours

Notes

  • Use very ripe, spotty bananas for the best flavor. The riper the bananas, the sweeter they will be.
  • Be careful when tempering the eggs with the hot half and half mixture. Add the half and half slowly while whisking constantly to prevent the eggs from scrambling.
  • If you don't have an ice cream maker, you can still make this recipe. Pour the custard base into a shallow baking dish and place in the freezer. Stir and scrape the sides every 30 minutes until frozen. Once frozen, transfer to a food processor and blend until smooth. Return to the freezer until firm.
  • For a thicker, creamier ice cream, use 2 cups of heavy cream instead of 1 cup heavy cream and 1 cup half and half.
  • Chopped pecans or walnuts would also be a delicious addition to this ice cream.
  • Store the ice cream in an airtight container in the freezer for up to 2 months.