Banana Pudding Ice Cream

This ice cream tastes exactly like homemade banana pudding, and the texture is perfect after a day in the freezer.

Yield:

Makes 1 quart.

Ingredients

1. 2 tablespoons unsalted butter
2. 1/4 cup packed brown sugar
3. 2 ripe bananas, sliced in half crosswise and lengthwise
4. 2 tablespoons dark rum
5. 2 large egg yolks
6. 1/3 cup sugar
7. 1 1/2 cups whole milk
8. 2 cups heavy cream
9. At least 20 vanilla wafers, crushed

Directions

1. Melt butter in a skillet over medium-high heat, then add sugar and heat until bubbly, about 1 1/2 minutes. Add bananas and cook until softened, another 1 1/2 minutes. Add the rum (or whiskey) and cook until the alcohol is burned off, couple of minutes. Blend the entire mixture in blender or food processor.
2. Beat the egg yolks with a whisk and then add the sugar; whisk until light yellow.
3. Heat the milk over medium heat until it reaches 150ºF, stirring occasionally. Add 1/2 cup of the warmed milk to the banana mixture and blend for 1 minute.
4. Add the rest of the milk slowly to the egg and sugar, whisking constantly. Add back to the saucepan, and heat until it reaches 170ºF. Turn off the heat.
5. Add the banana mixture from the blender to the custard. Beat for 1 1/2 minutes with a whisk. Let it cool to room temperature, then whisk in the heavy cream.
6. Refrigerate for 4 hours until cold. Then follow the directions of your ice cream maker. Add the crushed wafers about 5 minutes before it's done. Freeze it for a few hours to make it more solid. Makes 1 quart.

Notes