My short term goal is to have the ability to come up with the exact right flavor of ice cream to follow any meal and then go toe-to-toe with Barry Shalowitz. I'm not quite there yet so for now my answer would always be the same...
Banana Pudding Ice Cream
but, I would also always be right.
For those of you robbed of this cinematic experience or are simply too young to remember the epic battle of brains versus buds in 1991's City Slickers I have inserted it below:
Scoopalicious is a great blog for beginners like me who have started to view everything through the eyes of an ice cream addict. Honestly, on second one or two of visually taking in any ingredient my mind jumps right to "I wonder if I can freeze and churn that?" SpiceDish is a regular contributor and that is where I found the recipe for this scoopercalifragilisticexpialidocious treat!
Banana Pudding Ice Cream
1 cup whole milk
2 cups half and half
3 large egg yolks
3/4 cups of sugar
1 teaspoon vanilla extract
2 bananas cut into slices and smashed
1 vanilla bean with seed scraped out
pinch of nutmeg
2 cups crushed vanilla wafers
Place the vanilla bean and seeds into a medium sauce pan. Warm the milk and half and half on medium heat don't let it boil. Beat the yolks with the sugar. Add the yolk mixture to ½ a cup of the cream mixture, then whisk the egg mixture and banana mush into the remaining cream.
Simmer the mixture until it thickens (to the point where it will coat the back of a spoon). Stir in the nutmeg and vanilla. Chill completely then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished add the crushed wafers.
1 cup whole milk
2 cups half and half
3 large egg yolks
3/4 cups of sugar
1 teaspoon vanilla extract
2 bananas cut into slices and smashed
1 vanilla bean with seed scraped out
pinch of nutmeg
2 cups crushed vanilla wafers
Place the vanilla bean and seeds into a medium sauce pan. Warm the milk and half and half on medium heat don't let it boil. Beat the yolks with the sugar. Add the yolk mixture to ½ a cup of the cream mixture, then whisk the egg mixture and banana mush into the remaining cream.
Simmer the mixture until it thickens (to the point where it will coat the back of a spoon). Stir in the nutmeg and vanilla. Chill completely then freeze according to your ice-cream maker’s instructions. About five minutes before the ice cream is finished add the crushed wafers.
This little treat followed BBQ'd Crab and it was perfect.
