I have a confession. I’ve never had the pleasure of eating Blue Bell’s Banana Pudding ice cream. I’m not sure why. After all, I love banana pudding and I love ice cream.
As you probably know, Blue Bell doesn’t sell its ice cream north of the Mason-Dixon line (though you can find a few flavors at Hill Country here in New York), and when I go home I get caught up on eating my old favorites—Cookies ‘N Cream and Buttered Pecan, which leaves me little time to experiment. That or whenever I’m home it’s not around as it’s only in stores for three months out the year.
That said, I’ve been craving it as there’s something very appealing about a banana pudding ice cream.
Whenever I hear about the release of their seasonal flavors, I get a little sad that I won’t get to try them. And since their banana pudding ice cream is now available, I decided that even if I couldn’t buy it at the store, I could at least try to make a batch at home.
I usually make my ice cream with just cream and half and half, and don’t bother making a custard with eggs. (After all, it’s called ice cream not ice custard.) But I wanted this ice cream to be yellow and the best way I knew how to do that naturally was to make it with bright yellow egg yolks.
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