Banana Ice Cream Puffs

Name: Banana Ice Cream Puffs
Prep time: 60 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: About 2 dozen puffs and 3 quarts ice cream.
Ingredients: 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 2% milk; 4 Nellie’s Free Range 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 Nellie’s Free Range Eggs; Hot fudge or chocolate ice cream topping; Chopped nuts

These tender golden puffs are filled with rich banana ice cream and drizzled with hot fudge-making them pretty enough to draw a sleighful of compliments!

Ingredients

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 2% milk
4 Nellie’s Free Range 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 Nellie’s Free Range Eggs
Hot fudge or chocolate ice cream topping
Chopped nuts

Directions

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