Thursday, April 19, 2012

Banana Pudding Ice Cream

How about a real Southern treat?

You can't get much more southern than "banana pudding".  It was Easter and I wanted something special.  So I made Banana Pudding Ice Cream!  Ice cream is my favorite, and I love banana pudding so I mixed the two and came up with a real winner!

This is a simple custard ice cream with all the basics ingredients of banana pudding.  You can't go wrong with vanilla custard, bananas, and vanilla wafers.  Heaven!  

I must say this turned out so good that we ate it all in a couple of days...all gone...and I can't wait to make another batch...MGG suggested that I put a little rum in it, so I'm thinking Banana's Foster Ice Cream is next on the list!

So break out your ice cream maker and whip some up right away.  It's the southern thing to do!

Creamy vanilla ice cream, chunks of with bananas and vanilla wafers...YUM!

this one's starting to melt...but see the chunks of banana?

Banana Pudding Ice Cream

makes 1 quart

2 medium-size ripe bananas, sliced
1/2 cup Splenda
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
1 1/2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers

Whisk together Splenda, cornstarch, and salt in a large saucepan. Whisk in milk and half and half. Cook over medium heat, stirring constantly for 10 minutes until mixture thickens slightly. Remove from heat.
In a separate bowl whisk egg yolk.  Whisk in about 1 cup hot cream mixture into yolk. Add the yolk mixture to the cream mixture, whisking constantly. Add vanilla.
Pour mixture through a fine mesh strainer into a bowl.  Discard any solids. Place plastic wrap directly on cream mixture chill 1 hour.
Using and electric ice-cream maker, freeze according to manufacturer's instructions; stir in bananas and crushed vanilla wafers halfway through freezing. Ice cream may be served right away, as a soft serve consistency.  Or place in a freezer safe container and allow to set up 4 hours.  Allow ice cream to come to room temperature 5 to 10 minutes before serving.

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