Banana Pudding Ice Cream

By Texaschef11

Ingredients

• 2 Tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 2 ripe bananas, sliced in half crosswise and lengthwise
• 2 Tablespoons dark rum
• 2 large egg yolks
• 1/3 cup sugar
• 1 1/2 cups whole milk
• 2 cups heavy cream
• 8 2-inch vanilla wafers, roughly chopped, plus more for garnish

Preparation

Step 1

In a medium skillet set over medium-high heat, melt the butter until frothy. Add the brown sugar and spread it with a wooden spoon. Add the bananas, and turn to coat with the sugar mixture several times. Cook about 1 1/2 minutes, or until they are well coated and softened.

Pour the rum over the bananas. Let it hiss and pop, then bubble for a minute to burn off the alcohol. Transfer the contents of the skillet to blender or food processor and set aside.

Lightly beat the egg yolks with a whisk in a medium bowl, then add the sugar and beat until the mixture is a milky lemon-yellow color, about 1 1/2 minutes.

In a medium saucepan, heat the milk over medium heat, stirring occasionally, until it reaches 150 degrees on a candy thermometer, 6-8 minutes. You may see steam rising, but don't allow it to boil. Pour 1/2 cup of the milk into the banana mixture, and puree until smooth, about 1 minute. Reserve and let cool.

Add the remainign 1 cup of milk in a thin stream into the egg and sugar mixture, whisking constantly as you pour. Pour the custard back into the saucepan, and cook over medium-low heat, stirring constantly with a wooden spoon. When the custard reaches 170 degrees and is thick enough to coat the back of a spoon, turn off the heat (this will probably take 6-8 minutes). Add the banana puree to the custard and gently whisk to incorporate it completely.

Allow the custard to cool to room temperature, and whisk in the cream. Transfer to a medium bowl and cover with plastic wrap. Chill at least 4 hours, or overnight.

Freeze the custard in an ice cream maker according to the manufacturer's instructions. Scatter the wafer crumbs over the top fold into the ice cream. Transfer to a plastic container and freeze for at least 2 hours. Garnish with a whole vanilla wafer before serving.