Categories: bananas, ice cream

Ingredients

• 2/3 cup sugar
• 2 large eggs
• 1 1/2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 1/4 cups milk
• 2 large bananas (very ripe)
• 1 cup light cream
• 1 teaspoon vanilla extract
• 2 tablespoons banana liqueur (optional)

Directions

1. In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and salt; set aside.

2. Bring milk to a boil in a pan; slowly beat the hot milk into the egg/sugar mixture.

3. Pour the entire mixture back into the pan and place over low heat.

4. Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.

5. Remove pan from heat and pour hot custard through a strainer into a large, clean bowl.

6. Mash the bananas with a fork until they are creamy (or puree them in a food processor). Add the banana puree to the hot custard; mix well.

7. Allow the banana custard to cool slightly; stir in the cream, vanilla, and liqueur.

8. Cover and refrigerate until cold or overnight.

9. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturer?s directions.

10. When finished, the ice cream should be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

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