Monday, July 12, 2010

Roasted Banana Pudding Ice Cream - Yum!

Hopefully everyone had a fantastic weekend. On Twitter this weekend I invited everyone to come have some home-made ice cream and warned those that didn't show that they'd be punished with pictures of what they missed. Here you go.

I have lots of Banana Pudding in my life. My grandmother makes a Banana Pudding that I swear may be the best ever- super simple recipe, but the way she does it can't be replicated. I gave up some time ago making my own, leaving the chore to those better suited.

Since I decided to start experimenting with some less typical ice cream flavors, I thought that Banana Pudding would be extra-awesome. I'm pleased to say, it is. In fact, I just ate the entire dish-full in the picture(And yes, it's 8:45am on Monday, guess I should never complain about my life, eh?).

No more babbling from me. Here's my gift to you on a sunny, summer Monday!

Roasted Banana Pudding Ice Cream

6 medium-ish Bananas, chopped in 2 to 3" pieces
1/3 c. light brown sugar
1 - 12oz. can of evaporated milk(Pet Brand is my preference)
1/3 c. half and half
2 c. sweet milk
1 - 8 oz. package cream cheese
6 lg. egg yolks
1 1/2 c. sugar
2 tsp vanilla extract
1/4 c. Vanilla Wafer crumbs

Directions: Preheat oven to 375 degrees. In medium bowl, toss bananas and brown sugar, coating completely. Lightly grease roasting pan and place sugared bananas in oven for 15-17 minutes. Bananas will brown slightly so turn once during roasting to cook evenly. After roasting, place aside on cooling rack.

In large bowl, combine cream cheese, granulated sugar, egg yolks, vanilla and mix until consistency of icing.

Combine evap. milk, sweet milk and half & half in saucepan on cooking surface and gradually increase heat until nearly boiling. Be careful, if you increase heat too quickly or don't stir, mixture will scorch. Slowly temper the milk mixture in to the egg/cheese mixture and stir constantly. Place bowl on ice bath or in fridge.

Place cooling Bananas in food processor and pulse until there are no large chunks. Mix with custard and allow mixture to cool completely in fridge. Add Vanilla Wafer crumbs at this time.

Throw that good stuff in the ice cream maker and run it! I always like to eat my ice cream the next day or at least a few hours after it makes to allow it to ripen.

Serve with some Nilla Wafers and top with some whipped cream. Viola!


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