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Before you jump to Banana Pudding Ice cream recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is today a great deal more popular than before and rightfully so. The overall economy is affected by the number of people who are dealing with conditions such as hypertension, which is directly related to poor eating habits. Even though we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. A lot of people typically believe that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, individuals can alter their eating habits for the better by implementing some small changes.
The first change to make is to pay more attention to what you buy when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. As an example, most likely you have never checked the box of your favorite cereal to see its sugar content. A good healthy option can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy every day. Add fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy diet.
Thus, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to banana pudding ice cream recipe. You can have banana pudding ice cream using 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Banana Pudding Ice cream:
- Prepare 2 very ripe bananas
- Provide 1 3/4 cup Heavy Cream
- Take 2/3 cup sugar
- Use 1 pinch of nutmeg
- Prepare 1/8 tsp of salt
- You need 1 tsp lemon juice
- Use 1/2 tsp vanilla extract
- Provide 1 1/2 cup vanilla wafers
- Take 1 3/4 cup Whole Milk
- Provide 2 egg yolks
Instructions to make Banana Pudding Ice cream:
- Combine the cream, milk, sugar and salt in a medium saucepan and warm over medium heat until the mixture is hot and the sugar dissolves, 4 minutes.
- Temper the eggs by slowly pouring ½ cup (118ml) of the warmed cream mixture into the yolks, whisking constantly until combined.
- Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from the heat and pour through a fine-mesh sieve into a medium bowl.
- Cut the bananas into chunks and purée in a blender with the nutmeg and lemon juice until smooth. Add the hot milk mixture and blend to combine.
- Pour the custard into a medium bowl. Add the vanilla and stir to combine. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. When churning is complete, gently fold in the vanilla wafers. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.
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