Ingredients

The following ingredients have 4 Servings
  • 1 cup heavy cream
  • 2 cups half and half
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, peeled and sliced
  • 1 teaspoon fresh squeezed lemon juice
  • 1/4 teaspoon kosher salt salt
  • Pinch ground nutmeg
  • 2 cups vanilla wafer cookies roughly crushed

Instruction

  • In a saucepot, cook the cream, half and half, and sugar on medium heat until warm, do not let it come to a boil.
  • While the base is heating, beat the egg yolks with the vanilla. Once the base is warmed, pour 1/4 cup of the base into the beaten eggs, stir until well combined, and then pour the egg mixture into the pot. Add the sliced bananas to the pot, as well.
  • Heat this on medium low for 5 minutes or until it gets slightly thick. Do not let it come to a boil. You’ll know it’s ready when it coats the back of your spoon.
  • Stir in the salt, nutmeg, and lemon juice, turn off the heat, cover the pot, and let it rest for 45 minutes.
  • Strain the custard, reserving the banana slices either for serving along with the frozen ice cream or for another use. Chill the custard overnight or for at least 4 hours, and then freeze according to your ice-cream maker’s instructions. When the ice cream is finished being churned, stir in the crushed vanilla wafer cookies.
  • Serve cold with reserved banana slices, if you like.