Banana Pudding

Steps

1. Blend 120 g ripe banana1 ripe banana1 ripe banana180 g ripe banana1½ ripe bananas1½ ripe bananas, 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
2. Add 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream and 140 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk210 ml whole milk210 ml whole milk¾ cup + 2 tbsp whole milk and blend for 5 seconds, only until mixed.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
5. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
6. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 45 g vanilla wafer biscuits110 ml vanilla wafer biscuits½ cup vanilla wafer cookies70 g vanilla wafer biscuits170 ml vanilla wafer biscuits¾ cup vanilla wafer cookies, then run Mix-in.

To serve: Top with fresh banana slices and a crumbled vanilla wafer.