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Before you jump to Banana Pudding Ice cream recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Pick water over other drinks. Having a soda or a cup of coffee every now and then isn’t a terrible idea. It will be, however, a bad idea to only drink soda or coffee. When you decide on water more than other beverages you are helping your body remain very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is usually one of the keys to really reducing your weight and becoming really healthy.

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We hope you got insight from reading it, now let’s go back to banana pudding ice cream recipe. To cook banana pudding ice cream you only need 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Banana Pudding Ice cream:

1. Provide 2 very ripe bananas
2. Provide 1 3/4 cup Heavy Cream
3. Prepare 2/3 cup sugar
4. Use 1 pinch of nutmeg
5. You need 1/8 tsp of salt
6. Prepare 1 tsp lemon juice
7. Prepare 1/2 tsp vanilla extract
8. Use 1 1/2 cup vanilla wafers
9. Provide 1 3/4 cup Whole Milk
10. You need 2 egg yolks

Instructions to make Banana Pudding Ice cream:

1. Combine the cream, milk, sugar and salt in a medium saucepan and warm over medium heat until the mixture is hot and the sugar dissolves, 4 minutes.
2. Temper the eggs by slowly pouring ½ cup (118ml) of the warmed cream mixture into the yolks, whisking constantly until combined.
3. Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
4. Remove from the heat and pour through a fine-mesh sieve into a medium bowl.
5. Cut the bananas into chunks and purée in a blender with the nutmeg and lemon juice until smooth. Add the hot milk mixture and blend to combine.
6. Pour the custard into a medium bowl. Add the vanilla and stir to combine. Cover and refrigerate until well chilled, at least 4 hours or overnight.
7. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the vanilla wafers. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

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