No Bake Egg

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Servings: 1 cups Difficulty: Intermediate
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Rich banana and white chocolate ice cream with a smooth custard base.
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This luxurious “No Bake Egg” ice cream combines the creamy richness of a cooked custard with the bright flavor of ripe bananas and sweet white chocolate. Unlike traditional no-bake recipes, this version requires gently heating the egg yolks and cream to create a safe, silky base that coats the spoon perfectly. The addition of fresh lemon juice balances the sweetness, while the white chocolate adds a decadent depth. It is an indulgent dessert perfect for summer gatherings or as a special treat after dinner. Serve scoops in chilled bowls with a sprinkle of chopped nuts or a drizzle of caramel for an elegant finish.

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No Bake Egg

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 cups Calories: 8773.0

Description

This luxurious "No Bake Egg" ice cream combines the creamy richness of a cooked custard with the bright flavor of ripe bananas and sweet white chocolate. Unlike traditional no-bake recipes, this version requires gently heating the egg yolks and cream to create a safe, silky base that coats the spoon perfectly. The addition of fresh lemon juice balances the sweetness, while the white chocolate adds a decadent depth. It is an indulgent dessert perfect for summer gatherings or as a special treat after dinner. Serve scoops in chilled bowls with a sprinkle of chopped nuts or a drizzle of caramel for an elegant finish.

Ingredients

Directions

  1. Bring 1 cup of the cream, the half-and-half, and the sugar to a simmer in a heavy medium saucepan, stirring occasionally.
  2. Whisk the egg yolks in a medium bowl.
  3. Whisk the hot cream mixture into the egg yolks.
  4. Return the mixture to the saucepan and stir over medium-low heat until the custard thickens and coats the spoon (about 5 minutes); do not boil.
  5. Strain the custard into a large bowl.
  6. Add the melted white chocolate and whisk until well blended.
  7. Mix in the remaining 2 cups of cream.
  8. Refrigerate the mixture until cold.
  9. Peel and slice the bananas.
  10. Puree the bananas with the lemon juice.
  11. Mix the banana puree into the custard.
  12. Transfer the custard to an ice cream maker and process according to the manufacturer's instructions.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 8773.0kcal
% Daily Value *
Total Fat 524.8g808%
Saturated Fat 318.2g1591%
Cholesterol 1642.0mg548%
Sodium 590.9mg25%
Total Carbohydrate 967.8g323%
Dietary Fiber 35.7g143%
Sugars 795.5g
Protein 99.7g200%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original directions contained fragmented text regarding sweetened condensed milk, lime juice, and water. These appear to be from a different recipe or an unrelated variation and have been excluded to ensure recipe integrity.

Ensure the bananas are very ripe for the best flavor and smooth texture.

Do not boil the custard mixture, as this may cause the eggs to curdle.

If you do not have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes to prevent ice crystals.

Keywords: banana, white chocolate, ice cream, custard, egg yolk, whipping cream, dessert, frozen, sweet, creamy, homemade, rich, indulgent, summer, treat, blend, chill, freeze, vanilla, lemon, sugar
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