Banana Pudding Ice Cream Recipes

Steps:

• Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined.
• Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract.
• Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture.
• Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.

Steps:

• 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.
• 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.
• Remove the banana slices (a colander works well for this), and chill cream overnight, or for at least four hours.
• Freeze according to your ice cream maker's instructions. Stir in the Nilla Wafers, and garnish with sliced banana, if desired.

Steps:

• In a bowl, mix Cool-Whip, condensed milk, pudding, and about 1/4 gallon milk. Add chopped bananas and crushed Nilla Wafers.
• Pour mixture into ice cream machine. Add milk to the fill line in the ice cream maker.
• Stir mixture and begin freezing process as directed by manufacturer's procedure.
• Note: Can substitute different flavors of pudding mix, cookies, and/or fruit for different flavors. Vanilla pudding and crushed Oreos (do not remove cookie filling before crushing) with no fruit makes a great Cookies N Cream-like ice cream.

Steps:

• Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
• In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
• Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
• In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
• Slice bananas and add to pastry cream.
• Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

Steps:

• Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana.

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Steps:

• In a large saucepan, combine the sugar, pudding mix, flour and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Press plastic wrap onto the surface of pudding mixture. Refrigerate until chilled, about 4 hours., Stir in the cream, bananas and vanilla. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in the refrigerator freezer for 2-4 hours., In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, two at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., To serve, spoon banana ice cream into cream puffs; replace tops. Drizzle with hot fudge topping and sprinkle with nuts.