So Happy at Home's Note:
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.)
My Private Note
Units: US | Metric
- 1Combine 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.
- 2Once 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.
- 3Remove the banana slices (a colander works well for this), and chill cream overnight, or for at least four hours.
- 4Freeze according to your ice cream maker's instructions. Stir in the Nilla Wafers, and garnish with sliced banana, if desired.
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Nutritional Facts for Banana Pudding Ice Cream
Serving Size: 1 (212 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 569.5
- Calories from Fat 320
- Total Fat 35.6 g
- Saturated Fat 21.3 g
- Cholesterol 252.6 mg
- Sodium 76.1 mg
- Total Carbohydrate 58.5 g
- Dietary Fiber 1.5 g
- Sugars 45.1 g
- Protein 7.3 g
The following items or measurements are not included: