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Banana Ice Cream Puffs

1 cup sugar
1 package (3.4 ounces) cook-and-serve banana cream pudding mix
3 tablespoons all-purpose flour
1/2 teaspoon salt
5 cups milk
4 eggs, lightly beaten
4 cups heavy whipping cream
1-3/4 cups mashed ripe banana (about 4 medium)
2 tablespoons vanilla extract
CREAM PUFFS:
2 cups water
1 cup butter
2 teaspoons sugar
1/4 teaspoon salt
2 cups all-purpose flour
8 eggs
Hot fudge or chocolate ice cream topping
Chopped nuts

In a saucepan, combine the sugar, pudding mix, flour and salt; gradually stir in

Printed from tasteofhome.com Oct 11, 2008

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Banana Ice Cream Puffs cont.

milk until smooth. Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small
amount of hot filling into eggs. Return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes. Press plastic wrap onto the
surface of pudding mixture. Refrigerate until chilled, about 4 hours. Stir in
the cream, bananas and vanilla. Fill cylinder of ice cream freezer two-thirds
full; freeze according to manufacturer's directions. Refrigerate remaining
mixture until ready to freeze. Allow ice cream to ripen in the refrigerator
freezer for 2-4 hours. In a large saucepan, bring the water, butter, sugar and
salt to a boil. Add flour all at once and stir until smooth ball forms. Remove
from the heat; let stand for 5 minutes. Add eggs, two at a time, beating well
after each addition. Continue beating until mixture is smooth and shiny. Drop
by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at
400° for 20-25 minutes or until golden brown. Remove to wire racks.
Immediately split puffs open; remove tops and set aside. Discard soft dough from
inside. Cool puffs. To serve, spoon banana ice cream into cream puffs; replace
tops. Drizzle with hot fudge topping and sprinkle with nuts.

Yield: About 2 dozen puffs and 3 quarts ice cream.