Monday, August 4, 2014

Southern Banana Cream Pie Ice Cream Recipe

I grew up outside of Nashville, Tennessee, where Summer barbecues with friends always meant two things: hamburgers and banana ice cream.

Now, we're not talking that weird "banana ice cream" where you take frozen bananas and puree them until you've lost all faith in yourself as an adult and then try to convince yourself that you are enjoying your frozen baby food.

No. Just no.

If you're going to eat ice cream, please do it the right way.

This Banana Cream Pie ice cream is legit. It's slow-churned, insanely creamy and tastes like a Southern banana cream pie.


You start with a custard of half & half, egg, vanilla, and sugar. 


Then you mash two bananas and add them into your ice cream maker along with the custard. 


After a little while, you have this loveliness going on. 

I may have test-tasted a bite. Or two. 

Okay, four. 


It gets even better when you scoop the soft, fresh, creaminess into a waffle cone. 

Gosh darn it. I love this stuff.

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Southern Style Banana Cream Pie Ice Cream
 2 cups of half & half
1 tsp. vanilla
1 cup sugar (I used turbinado)
pinch of salt 
1/2 cup cream
1 egg 
2 ripe bananas


In a saucepan, heat half & half, vanilla, sugar, salt and cream to a very low simmer. In a bowl, whisk the egg. Temper the egg by slowly pouring a 1/3 cup of the half & half mixture into the egg bowl, while whisking quickly. Then add another 1/3 cup, continuing to whisk. Finally, whisk the egg mixture into the saucepan. Continue to simmer until it begins to thicken and create a custard (think eggnog) consistency. 

Chill in the fridge for 2-24 hours.  Then mash the bananas. Stir into the custard and pour everything into your ice cream maker. Turn it on according to the appliance directions. 

When the custard has reached a soft-serve consistency, it's done! Serve immediately (the best!) or pack it into an air-tight container and freeze until you're ready to enjoy it.

 

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