Yields: 4-6 servings
Prep time: 10 minutes
Freezing time: 4 hours minimum
Ingredients
- 4 very ripe bananas (the more speckled, the sweeter!)
- 2 large eggs
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional add-ins
- 1/4 cup heavy cream (for extra richness)
- 1 tablespoon cocoa powder (for chocolate flavor)
- 1/4 cup chopped nuts (walnuts, pecans, pistachios)
- A drizzle of honey or maple syrup
Equipment
- Food processor or blender
- Medium saucepan
- Whisk
- Airtight freezer-safe container
Instructions
Freeze the bananas: Peel bananas, slice into 1-inch chunks, and place on a parchment-lined baking sheet. Freeze for at least 2 hours, ideally overnight.
Make the custard base: In a saucepan, whisk eggs, sugar, and salt until light and fluffy. Gradually add milk while constantly whisking.
Heat the mixture: Place saucepan over medium-low heat. Whisk constantly until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Cool and blend: Remove from heat and stir in vanilla extract. Allow the custard to cool completely, then chill in the refrigerator for at least 30 minutes.
Combine custard and bananas: Add cooled custard and frozen bananas to the food processor or blender. Process until creamy and smooth, scraping down the sides as needed.
Add in your favorites (optional): This is where you can add in any of the optional ingredients – cream, cocoa powder, nuts, etc. Give it a quick pulse to combine.
Freeze: Pour the mixture into the freezer-safe container. Freeze for a minimum of 4 hours, or until firm enough to scoop.
Tips
- Very ripe bananas are key! The riper the bananas, the sweeter the final product.
- For smoother results: Let the frozen bananas thaw slightly (5-10 minutes) before adding to the custard.
- Storage: Homemade frozen custard will keep well in the freezer for up to a week in an airtight container.
