Banana Pudding Ice Cream – a delicious recipe with cream, egg yolks, sugar, vanilla, bananas, banana. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
Remove the banana slices (a colander works well for this), and chill cream overnight, or for at least four hours.
4
Freeze according to your ice cream maker's instructions. Stir in the Nilla Wafers, and garnish with sliced banana, if desired.
528
kcal
Calories
29
g
Fat
57
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup cream, 2 cups half-and-half, 3 egg yolks, 3/4 cup sugar, and more.
Yes, Banana Pudding Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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