Banana Pudding Ice Cream

Ingredients

• 1 1/2 cups half and half
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/8 teaspoon salt
• 2 eggs, beaten
• 1 cup heavy whipping cream
• 1 1/2 teaspoon vanilla extract
• 2 very ripe bananas mashed
• 1 cup crushed Nilla wafers

Instructions

• In a saucepan over medium-low heat, combine the half and half, brown sugar, white sugar, and salt. Stir until sugar dissolves, about 5 minutes.
• Take saucepan off heat. Place eggs in a medium bowl. While whisking, gradually (to not curdle the eggs) add about half the sugar mixture to the eggs.
• Pour egg mixture into saucepan with the half and half that remained in the saucepan.
• Stir in cream.
• Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon. About 5 to 10 minutes.
• Take saucepan off heat and stir in vanilla extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
• Once cooled, stir in mashed banana and pour into an ice cream maker. Use manufacturer's directions to freeze. Add Nilla wafers about 5 minutes before end of freezing time.

If ice cream is too soft for your liking at this point, place in freezer for about 1 hour.

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