Which is ALSO why I've been more than a little heart broken that I haven't been able to lay my hands on Blue Bell since April. So, I figured I needed to attempt my own batch of Banana Pudding ice cream just to, you know... tide me over.
Well y'all. This stuff is dynamite. heavenly. as good as the Blue Bell kind (if not a teeny bit better...but probably only because I made it with my own two hands and eggs from friends). If you find yourself in the same fix I'm in without Blue Bell..or you just want to knock the sock off of a guy or gal with an amazing homemade dessert, this is your recipe. for serious. Also, it's basically homemade banana pudding (the boiled custard kind) thrown into an ice cream freezer. What could be better than than?
Banana Pudding Ice Cream
What you need:
2-3 frozen bananas
2 cups heavy cream
2 cup white sugar (divided)
2 cups whole milk
1 tsp vanilla
6 egg yolks
1-2 cups of tiny vanilla wafers
What you Do:
I start by separating my eggs into a small to medium bowl and mixing in the sugar to the yolks.
Then I warm the milk and cream in a saucepan until it steams but IS NOT boiling, stirring it pretty regularly. Then, I take a few quarter cups of the steaming milk and pour it slowly into the bowl with the sugar and eggs. This warms the egg yolks up slowly so they don't get all scrambly I add about 1 cup of milk/cream into the sugar/yolk mixture and then pour the sugar/yolk mixture back into the saucepan. (that's been taken off the heat)
At this point, I cooled the custard base for about 45 minutes (read here to see how to use an ice bath) and then mashed up the banana and used an immersion blender to puree it into the custard. (so gorgeous. sooooo smooth).