Banana Pudding Ice Cream

11 ingredients
9 steps

Ingredients

  • 3 medium-size ripe bananas
  • 2 tablespoons light brown sugar
  • 1 tablespoon butter, cut up
  • 1/2 cup granular sweetener for ice cream*
  • 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 bean paste or extract
  • 1/2 cup coarsely crushed vanilla wafers

Directions

  1. 1
    Preheat oven to 400°. Peel bananas, and cut into 1/2-inch slices. Place in a 2-qt. baking dish, and sprinkle with light brown sugar and butter. Bake 20 minutes, stirring halfway through. Let cool 30 minutes. Gently mash into chunks.
  2. 2
    Whisk together granular sweetener, cornstarch, and salt in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
  3. 3
    Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
  4. 4
    Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  5. 5
    Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in bananas and crushed vanilla wafers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
  6. 6
    *Granulated sugar may be substituted.
  7. 7
    Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from
  8. 8
    . Coupon code: SouthrnLvg
  9. 9
    Total time does not include freezing.

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