Rather than try to wax poetic about this amazing ice cream, let me tell you this: Ryan and I fought about who got to finish off this ice cream. Less than forty-eight hours after I had made it. I wish this were a made up story...it's a little embarrassing to admit that we stood arguing in our kitchen, spoons in each of our hands, trying to get the last few bites before the other. I promise we don't always act like animals. That kind of behavior was necessary though. If you recall, I wasn't too keen on sharing the Southern Banana Pudding either. Okay, now I'm really embarrassed. I'm more civilized than that, really!...just not when it comes to Banana Pudding!

Need I say more, really? I think you understand how much we loved this. Ryan claims it's better than the Blue Bell version--his childhood favorite. He even went so far as to suggest that I open an ice cream shop after this came out of the ice cream maker (and my anti-Oreo husband is STILL talking about this ice cream!).

Make this. Now.

On another note--Happy Father's Day to my amazing Dad and wonderful Father-In-Law, both loving fathers whom Ryan and I are way too blessed by! Thankful I get to see them BOTH this weekend!


One Year Ago: Jam & Prosciutto Panini with Walnuts, Apples, and Brie


Banana Pudding Ice Cream
as seen on Fake Ginger, originally adapted from Southern Living


Ingredients:
-3/4 cup sugar
-2 tbsp cornstarch
-1/8 tsp salt
-2 cups milk (I used skim)
-1 cup heavy whipping cream
-1 egg yolk
-1 1/2 tsp vanilla extract
-3 medium-sized ripe bananas, cut into 1/2-inch slices
-1/3 cup brown sugar
-1 tbsp butter
-1 cup coarsely crumbled vanilla wafers

Directions:
1. In a large saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly until slightly thickened (8-10 minutes). Remove from heat and set aside.
2. In a small bowl, whisk egg yolk. Gradually whisk about 1 cup of the hot cream mixture into the yolk. Whisk yolk mixture back into cream mixture, until fully combined. Whisk in vanilla extract. Allow to cool completely (30 min to 1 hour), stirring occasionally.
3. In the mean time, place bananas, brown sugar, and butter in a large baking dish. Bake at 400F for 20 minutes, or until browned and softened (stir after 10 minutes). Remove from oven and allow to cool 20-30 minutes.
4. Mash banana mixture with a spoon before stirring into cooled cream mixture. Place in a bowl and cover with plastic wrap, placing the wrap directly on the cream mixture. Refrigerate for 8-24 hours.
5. Pour mixture into the freezer container of your ice cream maker and freeze according to manufacturer's instructions. After ice cream has thickened, stir in vanilla wafers and transfer to a storage container. Freeze until serving.