Banana Ice Cream

1. 1

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

2. 2

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

3. 3

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

4. 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. 5

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

6. 6

   Mash the bananas with a fork until they are creamy (or puree them in a food processor).

7. 7

   Add the banana puree to the hot custard; mix well.

8. 8

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

9. 9

   Cover and refrigerate until cold or overnight.

10. 10

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

11. 11

    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.

* Per serving · 4 servings · Values may vary.

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