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.
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
Instructions
- In a saucepan, combine the half and half, brown sugar, white sugar, and salt. Stir over medium-low heat until the sugar dissolves.
- 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.
- Pour the egg mixture into the saucepan with the remaining half and half. Stir in the cream.
- Cook the mixture over medium heat for 5-10 minutes, stirring frequently, until it thickens.
- 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.
- 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.
- 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.