With banana pudding ice cream being a popular flavor here recently, I decided I wanted to give it a go, too. This one leans more toward gelato at 9.5% milk fat, which really allows for a clean and creamy banana flavor.

For the base:

410g milk

225g cream

36g egg

15g invert syrup

86g sucrose

25g dextrose

60g nonfat dry milk

0.55g locust bean gum

0.33g guar gum

0.22g lambda carrageenan

1.9g salt

To be added during cool down

125g banana

15g vanilla extract

50g ice

For the mix-ins:

Whipped cream swirl

100g heavy cream + 20g light corn syrup

Nilla wafers

80g (broken into medium to large pieces)

Method

Cook base for 25 minutes at 165F. Once done, use ice bath to cool. Use immersion blender to puree bananas. Add to cooling base, and then blend with immersion blender to incorporate banana. Add vanilla. Weigh base before and after, to determine how much ice to add. Mix-ins to be layered in after the churn when filling container.