Description
Creamy Southern banana pudding meets cool, refreshing ice cream in this irresistible dessert. Silky vanilla custard swirls with fresh banana chunks, delivering pure comfort in each delightful spoonful you’ll savor.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
Sweeteners and Sugars:
- ¾ cup granulated sugar, divided
Additional Ingredients:
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 cup Nilla Wafers, crushed, plus more for garnish
- Pinch of salt
Optional:
- Whipped cream, for serving
Instructions
- Prepare a medium saucepan to craft a luscious cream base by combining heavy cream (236 milliliters/8 fluid ounces), whole milk (236 milliliters/8 fluid ounces), 100 grams granulated sugar, and a delicate pinch of salt.
- Gently warm the mixture over medium heat, stirring intermittently until sugar completely dissolves and the liquid reaches a hot temperature without approaching a boil.
- In a separate mixing bowl, vigorously whisk egg yolks with remaining 50 grams sugar until the mixture becomes smooth and pale yellow.
- Carefully temper the egg yolks by gradually introducing small amounts of hot cream mixture, continuously whisking to prevent curdling and ensure a silky texture.
- Return the tempered egg mixture back into the saucepan, cooking over low heat while stirring constantly until the custard thickens enough to elegantly coat the back of a wooden spoon, reaching approximately 77-79 degrees Celsius (170-175 degrees Fahrenheit).
- Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to ensure a velvety smooth consistency.
- Incorporate vanilla extract, thoroughly mashed ripe bananas, and a splash of lemon juice, then cover and refrigerate for a minimum of 4 hours or preferably overnight to develop rich flavors.
- Once thoroughly chilled, churn the mixture in an ice cream maker according to manufacturer’s specific instructions.
- During the final minutes of churning, fold in crushed Nilla Wafers to distribute crunchy texture throughout the ice cream.
- Transfer the freshly churned ice cream into a freezer-safe container, creating artistic layers with additional crushed Nilla Wafers for enhanced texture and visual appeal.
- Freeze the ice cream for at least 4 hours or overnight until it reaches a firm, scoopable consistency.
- Serve chilled, garnished with extra Nilla Wafers and optional dollops of whipped cream for a decadent presentation.
Notes
- Chilling the base mixture thoroughly ensures a smoother, creamier ice cream texture with intense banana flavor.
- Tempering eggs gradually prevents scrambling and creates a silky custard foundation for the dessert.
- Use ripe, spotty bananas for maximum sweetness and deeper flavor complexity.
- Lemon juice balances the sweetness and prevents bananas from browning during preparation.
- Churning time directly impacts the final ice cream consistency, so follow manufacturer’s instructions carefully.
- Layering crushed Nilla Wafers adds delightful crunch and traditional banana pudding nostalgia to each scoop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 190 mg