BANANA PUDDING NEW YORK CHEESECAKE ICE CREAM

INGREDIENTS

• 1 1/2 cups full cream milk
• 1/2 cup white sugar
• 1/2 cup brown sugar 
• 1 1/2 cup mashed banana
• 3/4 cup thickened cream
• 2 teaspoons pure vanilla extract
• 1 cup crumbled shortbread biscuits 
• 225g cream cheese
• 1/2 cup sour cream 
• Finely grated zest of half a lemon 
• Whipped cream, plain biscuits crumbled and fresh banana slices for serving 

METHOD

1. In a large food processor, process cream cheese, lemon zest, vanilla extract, and sour cream until smooth.  Slowly add milk, cream, and sugar.  Process until smooth.
2. Place in a large bowl, add the mashed banana and whisk until combined. 
3. Pour the mixture into the mixing bowl of the Cuisinart Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40-50mins. 
4. When the ice cream is almost fully churned, gradually add the crumbled shortbread through the mix-in opening; let mix until fully combined. 
5. Transfer to an airtight container and place in freezer overnight. Remove from freezer 15-20 minutes before serving. 
6. Serve in a cone or bowl and top with whipped cream, biscuit crumble and fresh banana slices if desired.