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Ingredients
1¾ cups whole milk
2 very ripe bananas, peeled and quartered
5 egg yolks
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup heavy or whipping cream
Instructions
2 very ripe bananas, peeled and quartered
5 egg yolks
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup heavy or whipping cream
1. Bring milk and bananas to a simmer in a large saucepan over medium heat. Cover, reduce heat to low, and simmer 10 minutes.
2. Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
3. Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
4. Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
5. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish Classic Dishes," July 2007.
Nutritional Information
2. Cool 5 minutes, then purée in a blender or food processor until smooth. Return mixture to saucepan; set over very low heat to keep warm.
3. Beat yolks and sugar in a large bowl with a mixer at high speed until thick.
4. Beat half the milk mixture into yolk mixture in a thin stream, then combine with remaining milk mixture in saucepan. Set over low heat and cook until mixture coats back of a spoon, about 2 minutes. Stir in vanilla, salt and cream.
5. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish Classic Dishes," July 2007.
Per serving: 160 calories, 7g fat, 4g prot., 23g carbs., 1g fiber, 100mg sodium.
