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.

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Jean

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