Banana Pudding Ice Cream Pie
Serves 8For the crust: 1 1/4 cups Nilla wafer crumbs (about 40 wafers) 2 tablespoons sugar 1/3 stick butter, melted For the ice cream: 2 ripe, unpeeled bananas 2 cups heavy cream 1 cup whole or 2% milk 6 egg yolks 2/3 cup sugar 1/4 teaspoon table salt 1/2 teaspoon pure vanilla extract For the pie: Vanilla wafers, split in half Whipped cream, for topping For the crust: Preheat oven to 350°. Stir together the wafer crumbs and sugar. Pour in the melted butter until well combined. Firmly press the crumb mixture into a 9-inch pie pan to form a crust on the bottom. Bake for 8 minutes. Remove from the oven and chill until firm, about an hour. For the ice cream: With the oven still at 350°F, place bananas on a foil-lined sheet pan and pierce a few times with a fork or toothpick. Cook for 15 minutes, until the banana peels are blackened. Remove the pan from oven and set aside to cool. Heat cream and milk in a heavy sauce pan over medium heat until just scalded. In a separate bowl, beat the egg yolks, sugar, and salt on high speed until pale and thickened, about 2 minutes. Add a cup of scalded cream to the egg mixture and whisk vigorously. Pour the tempered (warmed) eggs back into the sauce pan with the remaining cream. Reduce heat to low/medium-low. Cook, whisking frequently, until the custard reaches 185°F on an instant-read thermometer, and is thick enough to just coat the back of a spoon. Remove pan from the burner, stir in vanilla extract, and continue stirring for another minute or so to release some of the heat. Strain the custard through a fine-mesh sieve, if desired. In a large mixing bowl, peel and mash the cooled bananas. Whisk one cup of warm custard into the bananas, followed by the remaining custard. Chill mixture in the refrigerator or an ice water bath until completely cool, stirring occasionally, about 1-2 hours. Freeze custard according to your ice cream maker's instructions. Pour the ice cream into the prepared crust. Line the edge of the pie with halved Nilla wafers. Freeze the pie until the ice cream is firm. Serve slices with a dollop of homemade whipped cream.
Related: Recipe: Coffee Ice Cream with Old-Fashioned Hot Fudge Sauce (Images: Nealey Dozier)