Ingredients
The following ingredients have 4 Servings
- 1 3/4 cups skim milk
- 3 very ripe bananas (peeled and quartered)
- 1/4 cup brown sugar
- 5 egg yolks
- 3/4 cup sugar
- 2 teaspoon vanilla extract
- 1/4 teaspoon Kosher salt
- 1/4 cup heavy whipping cream
Instruction
- Bring milk, bananas and brown sugar to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
- Let cool 5 minutes, then puree in a blender or food processor until smooth. Return mixture to the saucepan; set over very low heat to keep warm.
- Beat egg yolks and sugar in a large bowl with a mixer at high speed until thick.
- Gradually beat half the milk mixture into the yolk mixture. Return mixture to the saucepan. Set over low heat and cook until thick and bubbling, about 2 minutes, stirring constantly. Stir in vanilla, salt, and cream.
- Pour into a large container. Cover and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer (I own this Cuisinart model and have been really happy with it!)
- Freeze according to the manufacturer's instructions. Serve or store in freezer in an air-tight container.
