Pretty much anytime we eat anything sweet the question arises, “How would this taste in ice cream?” Sometimes the answer is “not great”, but that was definitely not the case here!
This ice cream is pretty straight forward, just banana pudding based ice cream with chunks of chocolate chip banana bread. We were a little concerned about how the texture would turn out, but it was actually great! The bread stayed moist, the ice cream, of course, was perfectly creamy, and the chocolate chunks in the bread add a nice little crunch to it. If you’re ever in a baking mood, definitely give this one a try!
Banana Bread
You will go bananas for this one!
Ingredients
1 cup heavy cream
1 cup whole milk
3/4 cup sugar
2 large eggs
1/2 packet banana pudding
Banana bread chunks (any recipe you love is fine)
Directions
- Heat the 1 cup heavy whipping cream and 1 cup milk on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the 3/4 cup sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
- After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs.
- Pour the entire mixture back into the medium saucepan and heat it to 170° F. While it heats, add the banana pudding mix. Whisk constantly so the pudding melts evenly into the mixture.
- Now pour the mixture back into the mixing bowl. Cover and chill for 1 hour or up to 3 hours.
- When ready, make in your ice cream maker based on the maker’s instructions.
- During the last 5-10 minutes in the ice cream maker (the ice cream should basically have the consistency of soft-serve ice cream), add in your banana bread chunks. Don’t add it all in! Add handfuls at a time until you get your desired chunkiness.
- Move the ice cream from the ice cream maker into a quart-sized container of your choice and freeze until hardened (at least 4 hours).
