Banana Pudding Ice Cream

My favorite ice cream is banana ice cream.  I had this wonderful creation for the first time many years ago when my grandmother made it in a coffee can that I kicked around the back deck.  It was the best ice cream I had ever had.  It was sweet and fruity, but not in an artificial banana kind of way.  It was incredible. 

I make banana ice cream every summer, but this year I wanted spruce it up a bit by bringing in the flavors of yet another beloved dessert, banana pudding. 

Banana Pudding Ice Cream {Pedantic Foodie}

This ice cream tastes just like banana pudding, and, in a way, it is.  It's a reconstructed banana pudding.

It begins with a custard, just like banana pudding. Eggs, cream, milk, and sugar, and oh yes, bananas! Vanilla and butter extract are stirred in at the very end.
Butter extract is a magic little weapon which gives cakes that cakey flavor that you get in cake batter ice cream. I really love the addition of it in this recipe because it really boosts the banana pudding flavor.
Banana Pudding Ice Cream {Pedantic Foodie}
After our custard has chilled, it gets churned in an ice cream maker. I use this one , but whatever you have in your pantry will be just fine. One day, I'd like to get this one .

Vanilla wafer cookies are smashed and folded into the freshly churned ice cream. If you want to grab a spoon and go at it now I'll definitely join you.

Banana Pudding Ice Cream {Pedantic Foodie}

If however, you would like your ice cream to set up a bit, move it to the freezer for 2-3  hours. 

Banana Pudding Ice Cream {Pedantic Foodie}

Things are getting exciting!  

Banana Pudding Ice Cream {Pedantic Foodie}

While the ice cream is setting up, whip some cream and slice some bananas.  

This ice cream is all about the toppings!  

Banana Pudding Ice Cream {Pedantic Foodie}

Scoop into cute little cups.  

Top with your freshly whipped cream and sliced bananas!

Banana Pudding Ice Cream {Pedantic Foodie}

This is everything I need to survive the hot summer days.

Banana Pudding Ice Cream {Pedantic Foodie}

Are you hungry yet? 

Banana Pudding Ice Cream {Pedantic Foodie}

Happy Wednesday friends! 

Sincerely, 

  Pedantic Foodie

 

Banana Pudding Ice Cream 

makes about 2 quarts 

for the ice cream

  • 1 1/2 cups heavy cream
  • 1 cup whole milk, divided
  • 4 egg yolks 
  • 1/2 cup granulated sugar 
  • 3 ripe bananas, smashed 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon butter extract
  • 1 cup vanilla wafers 

In a medium bowl, whisk to combine bananas, egg yolks, 1/2 cup whole milk, and vanilla and butter extracts. 

In a heavy saucepan, heat heavy cream, sugar and remaining 1/2 cup whole milk over medium heat until the sugar has dissolved and the milk is steaming but not boiling.  

Slowly stream half of the heated milk mixture into the bananas and egg yolks, whisking constantly to temper the eggs.  

Pour the tempered egg mixture into the saucepan and return to heat.  Cook for five minutes, stirring constantly, until the custard has thickened.

Remove from heat, cover with plastic wrap, and place in the refrigerator overnight, or until thoroughly chilled.  

Place in an ice cream maker and prepare according to the manufacturer’s directions.

Transfer the freshly churned ice cream to baking pan lined with parchment paper.  Cover with an extra sheet of parchment and chill for 3 hours, or until set.*  Set out for 10 minutes at room temperature before topping and serving.

*Ice cream will last in the freezer for about 2 weeks if covered.   

for topping

  • 1/2 cup heavy whipping cream 
  • sliced bananas 
  • vanilla wafers 

In a medium bowl whip heavy cream with an electric hand mixer until soft peaks form.  Top ice cream with whipped cream, sliced bananas, and vanilla wafers.  Enjoy!