This delicious and unique flavor ice cream is perfect for summer.

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
12 hrs
total:
12 hrs 30 mins
Servings:
8
Yield:
8 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 1/2 cups of the half-and-half in a large saucepan over medium heat until small bubbles begin to form around the edges. Remove from heat and set aside.

    Advertisement
  • Mix the egg yolks and sugar in a large bowl until smooth. While stirring, slowly pour the half-and-half into the egg mixture. Transfer the mixture to the saucepan and heat again over medium heat until bubbles begin to form around the edges. Remove from heat and return to the bowl. Stir in the heavy whipping cream.

  • Puree the bananas and 3/4 cup half-and-half in a blender until smooth. Add puree to bowl and mix well. Cover and refrigerate until cold, 3 to 4 hours.

  • Pour mixture into cylinder of ice cream freezer. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to the manufacturer's directions. Stir in the walnuts. Transfer to 1 quart containers and freeze overnight before serving.

Nutrition Facts

658 calories; protein 9.7g 19% DV; carbohydrates 40.7g 13% DV; fat 53.1g 82% DV; cholesterol 343.1mg 114% DV; sodium 77.1mg 3% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2008
Wonderfully creamy with a delightfully fresh banana taste--nothing beats ice cream with a cooked custard as its base. I scaled this down for my Cuisinart ice cream maker, using the ratio I like of 2 cups cream to 1 cup half and half. I prepared the custard as the recipe directs (be careful not to let it boil!), strained the mixture through a fine mesh strainer, then chilled it in an ice bath. When the mixture was cool I added the last cup of cream and the banana--didn't bother blending the two in the blender--then chilled it for several hours in the refrigerator. Finally, once the ice cream was churned, I turned it out into a large chilled bowl and stirred in the chopped walnuts as well as a good cup of chocolate fudge brownie chunks. I served this to four adults,and this was so good they all went back for second helpings, surrounding the ice cream container like kids! Read More
(44)

Most helpful critical review

Rating: 3 stars
09/17/2010
The banana custard flavor of this ice cream is awesome but I didn't like the consistency that I ended up with. I usually make my ice cream without eggs and it ends up smoother. This one seemed kind of icey. Read More
(12)
28 Ratings
  • 5 star values: 25
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/14/2008
Wonderfully creamy with a delightfully fresh banana taste--nothing beats ice cream with a cooked custard as its base. I scaled this down for my Cuisinart ice cream maker, using the ratio I like of 2 cups cream to 1 cup half and half. I prepared the custard as the recipe directs (be careful not to let it boil!), strained the mixture through a fine mesh strainer, then chilled it in an ice bath. When the mixture was cool I added the last cup of cream and the banana--didn't bother blending the two in the blender--then chilled it for several hours in the refrigerator. Finally, once the ice cream was churned, I turned it out into a large chilled bowl and stirred in the chopped walnuts as well as a good cup of chocolate fudge brownie chunks. I served this to four adults,and this was so good they all went back for second helpings, surrounding the ice cream container like kids! Read More
(44)
Rating: 5 stars
07/10/2011
The recipe is another great way to use up ripe bananas that are sitting around in the kitchen. Beats making banana bread every time the bananas go too ripe. My family loved the recipe, but since they have a sweet tooth, I added dark chocolate chips and marsh mallows to the mixture before freezing. Read More
(18)
Rating: 3 stars
09/17/2010
The banana custard flavor of this ice cream is awesome but I didn't like the consistency that I ended up with. I usually make my ice cream without eggs and it ends up smoother. This one seemed kind of icey. Read More
(12)
Advertisement
Rating: 5 stars
03/15/2011
This is an amazingly delicious ice cream. I made it exactly as written but didn t have an ice cream maker so just put the custard in the freezer. The banana flavor is so rich the texture is very creamy nuts give an extra kick although the ice cream will be delicious without nuts too. This is one of the most delicious ice cream recipes I ve tried. Read More
(10)
Rating: 5 stars
08/13/2007
Oh my goodness this is wonderful!!! I'm in heaven! This ice cream was easy & quick to make (quick once it got into the ice cream machine at least!) - worth the wait for the original mixture to cool off. It's creamy and definitely banana-y. I had to make a couple of adjustments just because of my fridge contents - I only used 7 egg yolks instead of the 8 called for and I put in an extra banana. It's GOOD!! Read More
(9)
Rating: 5 stars
09/21/2010
Incredible! This was my first attempt at making ice cream. If I hadn't seen it come out of the ice cream maker I never would have guessed it was homemade. Wonderfully creamy! Certainly an indulgence food that I will need to limit to special occasions though:) Read More
(7)
Advertisement
Rating: 5 stars
04/04/2011
VERY good ice cream! we leave out the walnuts and sometimes add chocolate chips...always turns out perfectly. Thanks for a great recipe:) Read More
(7)
Rating: 5 stars
11/11/2011
Didn't change a thing... Well I added just a little more banana.:) And IT WAS AMAZING!!! Definately a keeper! Thank you so very very much for sharing such a great recipe! Read More
(7)
Rating: 5 stars
04/04/2011
This recipe is perfect. Nice and smooth and creamy. To enhance flavor and crispness I simply toasted the walnuts before adding. Great recipe! Read More
(6)