Ingredients2 h 20 m servings 331 cals
- 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.
Per Serving: 331 calories; 17.5 g fat; 41.3 g carbohydrates; 3.9 g protein; 83 mg cholesterol; 96 mg sodium. Full nutrition
ReviewsRead all reviews 8
One of the tastiest banana ice creams I've ever tasted. I subbed Cinnamon Grahm Crackers for the vanilla wafers, and the whole family begs me to make it again & again! The ingredients need to be...
We host an annual ice cream party to kick off the first day of summer every year. This was our twelfth year and I have made lots of different kinds of ice cream throughout the years....
The flavor of this ice cream is pretty much perfection but the consistency is not. I followed the recipe exactly and it just did not set up the way it should have. Hoping it was a fluke and pl...
Delicious, I made it exactly as the recipes says. BUT too sweet. Next time I would halve the sugar.
This was incredible! I will most definitely make it again. Didn't change a thing.
This, in my opinion, is exactly what banana ice cream should be. The only things I changed were the number of egg yolks and the method of cooking. I used 3 eggs instead of 2, since that's where...