Whenever I’m in the mood for a drive, I head to my favorite ice cream shop in the Hampden neighborhood of Baltimore called The Charmery. Every time I go, there’s a new unique flavor to try. On this particular visit, they had a flavor called Nanners and Cream. It was a banana flavored ice cream with nilla wafer pieces mixed in. It was delicious! It reminded me of the banana pudding I ate as a kid.
I thought I’d try to recreate the recipe when I returned home. I bought a few bananas to let them get ripe, but not as ripe as I would for banana bread, since I was going to be adding sugar to the cream. The ice cream was great! It wasn’t as creamy as The Charmery, but the flavor was there and it was a welcome treat for such a hot day!
Banana Ice Cream with Nilla Wafers
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup sugar (, divided)
- A pinch of salt
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 3 ripe bananas (, pureed)
- 1 ½ cup coarsely chopped vanilla wafers
- Combine 1 ½ cups heavy cream, 1 cup whole milk, ¼ cup sugar, and a pinch of kosher salt in a medium saucepan. Add 1 teaspoon vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. Whisk 4 large egg yolks and ¼ cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in ½ cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Stir in pureed bananas until well combined. Process custard in an ice cream maker according to manufacturer’s instructions. Add vanilla wafers. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.