Banana Pudding Ice Cream
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4.8 from 5 votes

Banana Pudding Ice Cream

A creamy and rich banana pudding ice cream with real banana flavor and wonderful pieces of Nilla wafers mixed in.
Course Dessert
Cuisine Southern
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8
Calories 347kcal
Author Christin Mahrlig

Ingredients

  • 1 1/2 cups half and half
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 1/2 teaspoon vanilla extract
  • 2 very ripe bananas mashed
  • 1 cup crushed Nilla wafers

Instructions

  • In a saucepan over medium-low heat, combine the half and half, brown sugar, white sugar, and salt. Stir until sugar dissolves, about 5 minutes.
  • Take saucepan off heat. Place eggs in a medium bowl. While whisking, gradually (to not curdle the eggs) add about half the sugar mixture to the eggs.
  • Pour egg mixture into saucepan with the half and half that remained in the saucepan.
  • Stir in cream.
  • Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon. About 5 to 10 minutes.
  • Take saucepan off heat and stir in vanilla extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
  • Once cooled, stir in mashed banana and pour into an ice cream maker. Use manufacturer's directions to freeze. Add Nilla wafers about 5 minutes before end of freezing time.
  • If ice cream is too soft for your liking at this point, place in freezer for about 1 hour.

Notes

Recipe very slightly adapted from allrecipes.com

Nutrition

Calories: 347kcal