- 1 1/2 cups half-and-half
- 1/2 cup packed light brown sugar
- 1/2 cup white sugar
- 1 pinch salt
- 2 eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 very ripe bananas, mashed
- 1 cup crushed vanilla wafers
- 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.
07/16/2019
recipepes.com
banana pudding ce cream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
