Banana Pudding Ice Cream

Instructions

1. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife.
2. In a medium saucepan, combine the whole milk, heavy cream, half of the sugar (about 75 g), salt, vanilla bean seeds, and the scraped pod. Heat over medium until just simmering, then remove from heat and let steep for 15 minutes.
3. In a heatproof bowl, whisk together the egg yolks and the remaining sugar until pale and slightly thickened.
4. Remove the vanilla pod from the milk mixture. Gradually pour about half of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
5. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and reaches 170°F (77°C). Do not boil.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
7. Stir the mashed ripe bananas into the warm custard, mixing well.
8. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin, and chill in the refrigerator for at least 4 hours or until completely cold.
9. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
10. Transfer the ice cream to a freezer-safe container with a lid. Freeze until firm, about 4 hours or overnight, before serving.