Best Banana Ice Cream

1. Stage

To ensure your custard comes together well, and that you don’t scald the half-and-half, it will be easiest to have everything measured and ready. Also be sure you choose the right size saucepan. For testing purposes, we used a 3-quart pan. This gives ample cooking space and also fits neatly into the fridge. Now to begin your custard prep. First, place the eggs in a larger mixing bowl and beat lightly with a fork. Use a glass or metal bowl; do not use plastic due to the heat. In the saucepan, heat the half-and-half to 175°F, then stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Fill a heat-safe container (13x9-inch Pyrex dish or similar) with ice water and set it in the sink. Return egg mixture to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Editor's Tip: Invest in a food thermometer to eliminate guesswork. Our Test Kitchen loves the Thermapen One, useful for saucepan temp checks as well as internal meat temperature (it is grilling season, after all—banana ice cream for dessert!).

2. Stage

Immediately remove the mixture from the heat. Cool quickly by placing the pan in the container of ice water; stir for two minutes. With a wire whisk, stir in the whipping cream, milk and vanilla. Carefully cover the saucepan with plastic wrap and refrigerate for several hours or overnight.

3. Stage

Stir in bananas. Fill the cylinder of the ice cream freezer two-thirds full. Freeze according to manufacturer’s directions. When ice cream is frozen, transfer it to a freezer container; freeze for two to four hours before serving. Editor's Tip: Refrigerate any remaining custard mixture until ready to freeze (it will keep for up to three days).