Banana Pudding Ice Cream Recipe

Combine the half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat, then cook and stir for about 5 minutes until the sugars are dissolved. Remove saucepan from heat.

Pour ½ the mixture into a large bowl, then whisk the eggs into the mixture until well combined.

Transfer the egg mixture back into saucepan with remaining half-and-half mixture, then stir in the cream.

Cook and stir mixture over medium-low heat for 5 to 10 minutes until cream mixture is thickened and coats the back of a spoon. Remove saucepan from heat and stir in vanilla extract.

Pour the cream mixture over a fine mesh sieve into a bowl, then cool to room temperature. Stir the mashed bananas into a cooled cream mixture.

Pour the banana cream mixture into an ice maker and freeze according to manufacturer’s instructions.

Fold the vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.

Serve and enjoy.