Banana Pudding Ice Cream

• Vegetarian

• Produce

  • 2 Bananas, very ripe

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1/8 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Snacks

  • 1 cup Nilla wafers

• Dairy

  • 1 1/2 cups Half and half
  • 1 cup Heavy whipping cream

Found on spicysouthernkitchen.com

Description

Ingredients

• 1½ cups half and half
• ½ cup packed brown sugar
• ½ cup white sugar
• ⅛ teaspoon salt
• 2 eggs, beaten
• 1 cup heavy whipping cream
• 1½ teaspoon vanilla extract
• 2 very ripe bananas, mashed
• 1 cup crushed Nilla wafers

Directions

• 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 manufacturers 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.