Banana Cream Pie Ice Cream

I may have already mentioned that I am obsessed with bananas this year. I happen to do that: have obsessions. And thankfully bananas are extremely versatile. Recently there is a trend to freeze banana chucks and blend them. Can you believe people call that ice cream?! This is an actual banana ice cream with added egg yolks to make it more pudding-like, just like the pie.

Banana Cream Pie Ice Cream
  1. 1 3/4 cup whole milk
  2. 1 1/4 cup heavy cream
  3. 2 egg yolks
  4. 3/4 cup dark brown sugar
  5. 1 1/2 tablespoon cornstarch
  6. 2 tablespoons corn syrup
  7. 1/2 teaspoon salt
  8. 1 1/2 teaspoons vanilla
  9. 2 cups mashed ripe bananas
  1. Whisk together the milk, cream, sugar, egg yolks, cornstarch, corn syrup and salt.
  2. Place over medium high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the mixture to a boil. When boiling throughout, remove from heat. Pass through strainer if needed.
  3. Whisk in vanilla and mashed bananas.
  4. Cool off slightly, 5-8 minutes.
  5. Pour into airtight container and chill 8-10 hours.
  6. To freeze, remove from refrigerator and pour into ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid attachment takes about 20-25 minutes.
  7. When finished, spoon into airtight container and place in deep freeze an additional 4-6 hours until hardened.
Wyse Guide
Banana Cream Pie Ice Cream | The Gray Boxwood

Banana Cream Pie Ice Cream | The Gray Boxwood