BANANA PUDDING ICE CREAM
A easy, creamy ice cream dessert perfect for the summer.
Provided by FLAME673
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 10
Number Of Ingredients 9
Steps:
- Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined.
- Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract.
- Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture.
- Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 41.3 g, Cholesterol 83.2 mg, Fat 17.5 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 96.4 mg, Sugar 23.8 g
BANANA PUDDING ICE CREAM SUNDAES
Steps:
- Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana.
BANANA CREAM PUDDING
Steps:
- Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
- In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
- Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
- In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
- Slice bananas and add to pastry cream.
- Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
BANANA PUDDING ICE CREAM
A creamy and rich banana pudding ice cream with real banana flavor and wonderful pieces of Nilla wafers mixed in.
Provided by Christin Mahrlig
Categories Dessert
Time 2h10m
Number Of Ingredients 9
Steps:
- In a saucepan over medium-low heat, combine the half and half, brown sugar, white sugar, and salt. Stir until sugar dissolves, about 5 minutes.
- Take saucepan off heat. Place eggs in a medium bowl. While whisking, gradually (to not curdle the eggs) add about half the sugar mixture to the eggs.
- Pour egg mixture into saucepan with the half and half that remained in the saucepan.
- Stir in cream.
- Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon. About 5 to 10 minutes.
- Take saucepan off heat and stir in vanilla extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
- Once cooled, stir in mashed banana and pour into an ice cream maker. Use manufacturer's directions to freeze. Add Nilla wafers about 5 minutes before end of freezing time.
- If ice cream is too soft for your liking at this point, place in freezer for about 1 hour.
Nutrition Facts : Calories 347 kcal, ServingSize 1 serving
BANANA PUDDING ICE CREAM
I defy even Ben & Jerry's to top this recipe combination! Banana pudding and homemade ice cream combined into one perfect bowl! My daughter prepared this on my birthday to go with my mother-in-law's famous Caramel Cake. Heavenly! You are welcome to dice or slice fresh banana to garnish, but we were so very satisfied with the banana flavor of the finished product that we found it unnecessary. (Be sure to leave the vanilla wafers in chunks, as crumbs would detract from the texture.)
Provided by So Happy at Home
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the cream and half and half in a medium saucepan, and cook over medium heat until warm (do not boil). Meanwhile, beat the egg yolks with the sugar and vanilla.
- Once the cream mixture is warm, pour 1/2 cup of it into the egg mixture. Stir egg and cream mixture back into the cream and half and half in the pan. Stir in banana slices and heat on medium low for five minutes, or until it becomes slightly thick (once again, do not boil!). Stir in the nutmeg and remove from heat. Allow to rest for 45 minutes. During this time, the bananas will be releasing all their incredible flavor into the cream.
- Remove the banana slices (a colander works well for this), and chill cream overnight, or for at least four hours.
- Freeze according to your ice cream maker's instructions. Stir in the Nilla Wafers, and garnish with sliced banana, if desired.
Nutrition Facts : Calories 569.5, Fat 35.6, SaturatedFat 21.4, Cholesterol 252.7, Sodium 76.1, Carbohydrate 58.5, Fiber 1.5, Sugar 45.1, Protein 7.3
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