Banana Ice Cream (Not Your Momma's Chunky Monkey!)

1. 1

   In a heavy bottomed saucepan or double boiler, add the sugar, salt & evaporated milk.

2. 2

   Heat until simmering, stirring frequently.

3. 3

   Reduce heat to low.

4. 4

   Beat the egg yolks until light & temper with a 1/2 cup of milk mixture, adding the hot milk/sugar mixture a couple of tablespoons at a time, mixing well with each addition.

5. 5

   Pour the tempered egg back into sugar, salt, evaporated milk mixture & gently cook until the mixture thickens & covers the back of a wooden spoon.

6. 6

   Do not let come to a boil as the eggs will cook & curdle.

7. 7

   Add the half & half & continue to cook until the mixture thickens again.

8. 8

   Remove from heat, add the very ripe banana (whole or chunked is fine), vanilla & whipping cream.

9. 9

   Cool, stirring gently (no need to break up banana).

10. 10

    When it cools to room temp, cover & chill in fridge at least 4 hours to overnight.

11. 11

    Remove the banana & snack on it (cook's treat).

12. 12

    Churn in your ice cream maker's canister according to how it works.

13. 13

    As it churns, take the remaining bananas, slice & toss with lemon juice & add them in during the final minute or so of churning.

14. 14

    Serve immediately or ripen several hours in the freezer - banana flavor increases with ripening.

15. 15

    Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.