Ingredients
Equipment
Method
- In a medium saucepan, whisk together the heavy cream, whole milk, and ½ cup of the granulated sugar. Heat the mixture over medium heat until it just begins to simmer around the edges. Do not let it boil.2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar
- In a separate medium bowl, whisk together the egg yolks and the remaining ¼ cup of granulated sugar until pale yellow and slightly thickened.4 large egg yolks, ¾ cup granulated sugar
- Slowly and gradually ladle about ½ cup of the hot cream mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gently warms the yolks to prevent them from scrambling. Once combined, pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
- Cook the custard over low heat, stirring constantly with a wooden spoon or rubber spatula, until it thickens enough to coat the back of the spoon. This typically takes about 5-8 minutes. Be careful not to let the custard boil, as it will curdle.
- Remove the saucepan from the heat. Stir in the mashed bananas, vanilla extract, and salt. For an extra smooth texture, pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps.3 ripe bananas, mashed, 1 teaspoon vanilla extract, ½ teaspoon salt
- Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate the custard base for at least 4 hours, or preferably overnight, until thoroughly chilled. This is a crucial step for achieving the best ice cream texture.
- Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes, until the ice cream has the consistency of soft-serve.
- In the last few minutes of churning, or gently stir in the crushed vanilla wafer cookies. If you are using fresh banana slices, you can layer them into the ice cream maker as it churns, or gently fold them in once the ice cream is nearly churned.1 cup crushed vanilla wafer cookies, Sliced fresh bananas
- Transfer the churned Banana Pudding Ice Cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm enough to scoop.
Notes
To store your delicious Banana Pudding Ice Cream, transfer it to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid to prevent ice crystals and maintain its creamy texture. Properly stored, homemade Banana Pudding Ice Cream will stay fresh and delicious in the freezer for up to 2-3 weeks. If it becomes too hard to scoop, simply let it sit at room temperature for 5-10 minutes to soften slightly before serving.
