This Sh*t is Bananas (B-A-N-A-N-A-S)

My cousin was actually the one who made this recipe, but I had to share it. It's Southern Living's 'Grown-up Banana Pudding Ice Cream'. It was some of the best ice cream I've ever eaten... and this is coming from someone who isn't crazy about homemade ice cream. In fact, I never eat homemade ice cream. I really don't like the consistency, and I really hate how it melts so quickly. But this one- WOW. We ate it last night and everyone was ooo-ing and ahhh-ing over it. TRY THIS RECIPE. It could win contests. It's a little labor intensive (ok, really labor intensive) but its totally worth it. Basically, read the WHOLE recipe before you decide to make it, because it has to set up for at least 8 hours before you can churn it!

Recipe: Grown-up Banana Pudding Ice Cream

Makes: about 1 quart (double it!!)

Recipe originated from: Southern Living, July 2010 issue ( http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1997570 )

Compliments: It needs nothing. This stuff is amazing.

Ingredients:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste (vanilla extract works too!)
- 3 medium-size ripe bananas, cut into 1/2-inch slices
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon butter
- 2 tablespoons banana liqueur, divided (banana extract works too!)
- 1 cup coarsely crumbled vanilla wafers


Directions:
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, preheat oven to 400°. Combine bananas, brown sugar, butter, and, if desired, 1 Tbsp. banana liqueur in a 2-qt. baking dish. Bake 20 minutes or until browned and softened, stirring after 10 minutes. Let cool 30 minutes.
4. Coarsely mash banana mixture; stir into cooled cream mixture. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
5. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in vanilla wafers and, if desired, remaining 1 Tbsp. banana liqueur.

I can't even describe how good this is. It really tastes like banana pudding, but with a kick. It's the perfect hot weather treat.

Abby xx