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I’m Andrea. I like to cook and bake and take photographs and write about life. Welcome to Bella Eats, where I share these passions of mine with you. I’m glad you’re here.

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Tuesday
May102011

banana pudding ice cream

There are a few foods that take me way, way back to my childhood. Orange danishes. Cheesecake. Anything combining peanut butter and banana. My momma's macaroni and cheese, her banana bread, and especially her banana pudding. Do you see a trend here? Banana popped up several times...I really, really, like banana. So you can imagine my excitement when my Charlottesville friend Stephanie, someone whom I think very well could have been separated from me at birth, brought homemade banana pudding ice cream to her dinner table one evening. And then again when Steph was spending an afternoon at my house, pointed to the pile of overripe bananas on my counter and said "Let's make ice cream! Right now." And now, when I sneak out to the kitchen mid-day, slip a spoon from a drawer, and sink it into the container of what's left for an afternoon pick-me-up. 

This flavor will forever remind me of my Momma. Banana pudding was one of my very favorite edibles while growing up, but sitting here today I can't remember ever making it for myself as an adult. Its the kind of recipe that mommas make, and until I am one, I don't know that I will. But this ice cream, it takes the best of what banana pudding is...the creamy texture, the crunch of vanilla wafers, the real bananas puréed smooth...and creates a simple, elegant, dinner-party-worthy dessert. One that leaves you mostly speechless, lost in thought, and thoroughly happy.

My life has been a little sweeter lately because of banana pudding ice cream mingled with memories of home and youth. Steph, I owe you. Big time.

I wish that I could take credit for this fabulous recipe, but I cannot.  This one I owe to my dear friend Stephanie, ice cream goddess and all-around awesome lady.

Banana Pudding Ice Cream

makes about 1 quart

Ingredients

  • 5 egg yolks
  • 3/4 cup sugar
  • pinch salt
  • 1 cup milk
  • 2 cups heavy cream, divided
  • 1 tsp vanilla
  • 4 very ripe bananas, mashed or puréed
  • 1/2 cup vanilla wafers, broken to small pieces but not crumbs

Method

  1. In a medium-size bowl whisk together the egg yolks, sugar, and salt, and set aside.
  2. In a medium-sized saucepan, heat the milk and 1 cup of the cream just to a slow boil. Remove from heat and add to the egg mixture, whisking constantly.
  3. Pour the mixture back into the saucepan and heat gently, stirring constantly, until a candy thermometer reads 170˚. Do not bring to a boil or it will most likely curdle. Remove from heat and allow to cool for 5 minutes.
  4. Pour custard through a fine-mesh strainer into a large bowl. Add the remaining cup of cream and the vanilla, and stir to incorporate. Add the puréed banana and stir to combine.
  5. Cover the bowl loosely with plastic wrap and refrigerate for 1 hour. When the mixture is cool, cover the bowl completely with plastic wrap and refrigerate overnight.
  6. The next day, pour the mixture into the frozen bowl of your ice cream maker and follow manufacturer's instructions. About 3 minutes before the ice cream is done freezing, add the vanilla wafers. 

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Reader Comments (16)

Hi Andrea! I've read about you on Kath's blog before but tonight is the first time I sat down to actually read. So good! Adding you to my daily reader because your posts make me hungry... :)

05.10.2011 | Unregistered CommenterKim

Hi Kim! Thank you for stopping by! :)

05.11.2011 | Registered CommenterAndrea

Banana pudding is not something common here in Brazil, but I can certainly understand why you like it so much. ;)
This ice cream is divine! I cannot wait to try it myself!
Gorgeous photos!

05.11.2011 | Unregistered CommenterPatricia Scarpin

Oh this ice cream sure looks good. Yum, yum!

05.11.2011 | Unregistered CommenterMedifast Coupons

Hi there, do you have a recipe for the vanilla wafers?

05.11.2011 | Unregistered CommenterAmber

This sounds and looks absolutely delicious. Thanks for sharing the recipe.

Thanks for this banana pudding ice cream post. It looks quite delicious.

05.12.2011 | Unregistered CommenterYoshi Blade

@Patricia : Thank you!
@Amber : I don't...I just used the Whole Foods brand organic vanilla wafers...they are really good!
@Neil : Thank you, and you're welcome! :)
@Yoshi : Thank you!

05.12.2011 | Registered CommenterAndrea

I love desserts that take me back to my childhood!...like "dirt dessert" with mint ice cream, which is something we would often have on our birthdays! I'm a big fan of any dessert with bananas, so I'm sure I would love this!

lovely pictures. This recipe looks delish :)

05.13.2011 | Unregistered CommenterBrittfit

If I don't want to use egg yolks, what would be a good substitute?

05.14.2011 | Unregistered Commentermayra

@Andrea : I love 'dirt dessert' too!
@Brittfit : Thank you!
@Mayra : That would be a non-custard ice cream, which is a completely different recipe. Basically milk and cream and sugar and banana, blended together and chilled, and then frozen in your ice cream maker (no cooking beforehand). It won't be as creamy, but the flavors would still be delicious!

05.14.2011 | Registered CommenterAndrea

Andrea, this looks amazing! Great photos and this ice cream sounds like a dream. Just found your blog through Brown Eyed Baker. Now a follower :) Stop by and say hi sometime.

Love, dana

@Dana : Thank you! So glad you stopped by. :)

05.15.2011 | Registered CommenterAndrea

Wow.. Banana Pudding Ice Cream. I'm speechless. Sounds dreamy...

06.22.2011 | Unregistered CommenterMarried to a Chef

Ohmygosh! I had the most fantastic banana pudding off of a food truck called Nana Queens here in LA, and I have been trying to think of a way to make something inspired by it, but not an exact copy. This is perfect! Your blog came up when I searched banana pudding, and I'm so glad it did-adore your blog, and can't wait to try this!

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