04 October 2012

Banana Pudding Ice Cream - Frozen Version of Southern Classic


Summer might be over, but it's still ice cream weather. My Southern genes have been coming out lately, so I made my banana pudding ice cream, the frozen version of that quintessential Southern dessert. And I used all organic ingredients, including the vanilla wafers.

Really ripe bananas have the most flavor, but my organic bananas were still a bit green in spots and not quite soft enough. To instantly "ripen" bananas and intensify their flavor, just put them on a foil-lined baking sheet in a 400-degree oven for about 10 minutes, or until the skins blacken. Let them cool while you make the custard. Three medium bananas, just over a pound total, made one cup mashed.

This is my new favorite hot weather comfort food dessert (if you don't count watermelon, that is). What's yours? Check my Recipes index page for more ice cream, sherbet and frozen yogurt flavors. And come back next week for my current favorite Southern comfort food meal! 

Banana Pudding Ice Cream

(Makes about 5 cups)

1 cup milk (I use 2%)
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks

1 cup heavy cream
1 cup coarsely mashed very ripe banana, mashed with 2 teaspoons freshly squeezed lemon juice
1 or 2 tablespoons dark rum, optional

1 teaspoon vanilla extract
1 cup coarsely crushed vanilla wafers


1 In heavy-bottomed 2-quart saucepan, heat milk just to a simmer.

2 While milk is heating, in 1.5-quart bowl whisk together sugar, cornstarch and salt. Whisk in the egg yolks until mixture is smooth.

3 Whisk hot milk into egg mixture, then pour mixture into the saucepan. Over medium-low heat, stir constantly until mixture thickens and registers 170 degrees on instant-read thermometer, about 10 minutes; do not boil.

4 Stir in cream. Strain custard into medium bowl (I use a 2-quart glass measure to make pouring into the machine easier); whisk in mashed banana, rum (if using) and vanilla extract. Cover and refrigerate until well chilled, at least 8 hours or overnight.

5 Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbert Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 20 minutes. Or follow the directions for whichever brand ice cream maker you have. If you have a KitchenAid, you can use their KitchenAid Ice Cream Maker Attachment.

6 Transfer the soft ice cream to a freezer-safe airtight container, layering in the crumbled vanilla wafers as you go, and place in freezer for at least 4 hours. Even after days in the freezer, this ice cream was very scoopable and did not need to be left out for 15 minutes before serving.

Note: The scoop in the photo above is the OXO Good Grips Solid Stainless Steel Ice Cream Scoop, the best I've ever seen; even works on hard ice cream.

22 comments:

Mr. P said...

I'm a recent convert to banana pud, Southern Style. I'll have to give this a whirl!

Jean said...

Thanks, Mr. P. I hope you'll like it as much as we do!

Bonnie said...

This would definitely be a favorite at my house. Banana pudding is always a welcomed favorite.

Jean said...

Thanks, Bonnie! Even my husband who doesn't really like bananas likes banana pudding and LOVES this ice cream. I hope my recipe turns out well for you.

Susan J Meyerott, M.S. said...

Intriguing....frozen, eh? As always I love your fresh, organic ingredients. I have the ice cream scooper---and it IS the best!

I am particularly fond of your ice cream recipes. It's the Hubby's Birthday coming up so I just might give this one a try...if I don't do the eggnog ice cream....or the chocolate ice cream....

Jean said...

Sue, thanks so much! I hope Hubby will love whichever of the flavors you decide upon - it's hard for me to pick a favorite, but this one might be it!

Richard Sheppard said...

This looks and sounds amazing! I love banana ice-cream.

Jean said...

Richard, thank you! I hope you'll try it soon.

Sippity Sup said...

Now you're messing with my childhood (in a good way). GREG

Jean said...

Well, as long as it's in a good way, Greg! Funny, all my best childhood memories involve food!

Jenn said...

Good thing for me, summer might technically be over, but we are still experiencing temps in the high 90's.. Ice cream is still a must!! Love that you took one of my favorite puddings and put it in ice cream form! YUM!

Jean said...

Jenn, thanks. Banana is one of my favorite puddings too. I'm always amazed when I come across someone who doesn't like bananas - I mean, what's not to like, right?

The KitchenMaid said...

Hi Jean - I have been lurking without commenting for ages (your Twitter posts always hook me in), but have to say a big thank you for that banana ripening tip. That's genius!
I've never heard of banana pudding but I do have my own version - just whizz frozen ripe bananas in the processor and hey presto, banana ice cream! It's very popular in this house and great for kids. Have a great weekend, Lucy

Jean said...

Lucy, thank you for coming out of the shadows and commenting! :D But I've done a bit of lurking over at TheKitchenMaid myself. Good to hear my Twitter posts hook you in - sometimes I wonder if anyone in the Twitterverse is paying attention to me. Not surprised you've not heard of banana pudding - it's probably not widely known in New Zealand.

Thomas "Sully" Sullivan said...

Banana pudding – bananas in any derivative form – are the favorite food of the Minnesota state bird, a.k.a. mosquitoes. Not known for their mandibular functions, mosquitoes must first convert bananas to a liquid which they ingest through a built-in anatomical straw. Their vessel of choice for conversion is the human Banana Blender of which – I’m ashamed to say – I am a top-rated model. All I have to do is eat a banana and give it time to permeate flesh and blood. The mosquitoes do the rest. While my science may be slightly suspect, the beginning and end of this nutritional chain is spot-on. People in tropical countries like Costa Rica, where bananas are grown, will tell you this is gospel. Do not eat bananas, if you do not want to attract mosquitoes. I can confirm. Which takes bananas and banana pudding off my menu for at least half the year. If I eat a banana in, say, August, I hunker down in the fruit cellar wrapped in blankets and quaffing Deet for 24 hours. So I only eat bananas in winter now… But ice cream by any name is a winner with me. As are you. Thanks for another vicarious repast, Jeani!

Jean said...

Sully, how can you be so humorous about mosquitoes! As a person who has always been extremely attractive to the little darlings, I can have no sense of humor about them. But I'll keep your banana caution in mind!

Brooks at Cakewalker said...

Jean, This Banana Pudding Ice Cream looks so refreshing...NorCal weather is cooling off a tad, but I'd still serve this up in a heartbeat. I love the purity-driven ingredients too. Brava!

Jean said...

Brooks, thanks so much! Glad you like it. Only thing better than ice cream is cake *and* ice cream!

Anonymous said...

Oh my goodness, Jean! You tempt us with the most irresistible things! I've always loved very ripe bananas. They seem to have way more flavor, as you said. I'm going to save this recipe and hope I don't make it for a while. My husband just whipped up a batch of very thin and crispy and amazing homemade potato chips! YIKES.

What happened to the willpower I had in my 20s??
Judy
www.cranberrymorning.blogspot.com
www.homemadesoapnsuch.com

Jean said...

Thanks, Judy. I often ask myself that same question! And being a food writer and blogger doesn't make it any easier!

Yenta Mary said...

I ate banana pudding ice cream at a small family-owned shop in Detroit a couple of summers ago, and it was divine! Everything you want in a comfort food! Sadly, the shop has closed ... not a great location, not much foot traffic. But the memory of the ice cream lingers ... :)

Jean said...

Mary, why is it that so many good places close and so many not-good places go on and on?

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