Vanilla Banana Custard Ice Cream

Jul 30, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Origin: Tahitian Vanilla: Extract Medium

Scoops of vanilla banana custard ice cream in a ceramic bowl

This French-style ice cream uses an egg-yolk custard for a rich, smooth texture and a long vanilla finish. Very ripe banana adds natural sweetness and moisture while the texture stays light. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 25 min

Cook 15 min

Chill 8 hr

Total 8 hr 40 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

2.0 cups (480.0 ml)heavy cream
1.0 cup (240.0 ml)whole milk
10.0 tbsp (120.0 g)granulated sugar
6.0 (108.0 g)large egg yolks
⅛ tsp (0.75 g)fine sea salt
2 ¼ tsp (11.25 ml)VanillaGoods vanilla extract
1 ⅓ cups (300.0 g)very ripe banana, smoothly mashed

Make it at home

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Instructions

Set a fine-mesh sieve over a clean bowl. Warm the cream, milk, and half of the sugar in a saucepan until steaming. Small bubbles may appear around the edge, but the dairy should not boil.
Whisk the egg yolks with the remaining sugar and salt until the mixture is smooth and slightly lighter in color.
Slowly whisk about 1 cup of the hot dairy into the yolks. Return the tempered yolk mixture to the saucepan and cook over medium-low heat, stirring constantly. The custard is ready at about 170°F (77°C), when it lightly coats the back of a spoon and a finger drawn through it leaves a clean path.
Immediately strain the custard into the clean bowl and stir in the vanilla. Set the bowl over an ice bath and stir until the custard is no longer hot. When the custard is no longer hot, blend in the mashed banana until completely smooth, then continue chilling as directed. Cooling it quickly protects the texture and shortens the time it spends warm.
Cover and refrigerate the custard for at least 4 hours, preferably overnight, until completely cold.
Churn in an ice cream maker according to the machine's instructions. Churn only when the banana custard is thoroughly cold so the fruit solids freeze smoothly into the base. Transfer to a shallow freezer container. Stop churning when the ice cream is thick and holds soft ridges like soft serve.
Freeze for at least 4 hours before scooping. For easier scooping, let the container stand at room temperature for 5 minutes before serving.

Tips

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla banana custard ice cream?

Plan on 25 minutes of prep and 15 minutes of cooking, plus 8 hours to rest, chill, or cool. It makes 1 quart.

Can I use a different form of vanilla?

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

359 Calories / serving

26.2g Fat

27.4g Carbs

5.0g Protein

23.0g Sugar

Whole recipe (8 servings): ~2872 cal · 210g fat · 219g carbs · 40g protein · 184g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 359 calories

What it takes to burn one serving

Brisk walking 68 min·4.0 mi·~7950 steps
Walking uphill or incline treadmill 49 min·2.5 mi·~4900 steps
Moderate cycling 36 min·7.2 mi
Swimming laps 50 min
Jogging 35 min·2.9 mi·~5600 steps
Stair climbing 33 min·~2950 steps
Dancing 58 min
Bodyweight circuit training 36 min
Cleaning, errands, or playing with the dog 83 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.