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1
Shake condensed milk can thoroughly.
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2
Stir milk and condensed milk in a large pot and heat on medium high until it starts to boil, then immediately remove from the heat.
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3
Whisk egg yolks together, then combine with sugar until thoroughly blended.
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4
Mash up bananas and blend into sugar-egg mixture.
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5
Gradually stir the sugar-egg-banana mixture into the hot milk mixture until blended.
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6
If using vanilla extract, use 1 teaspoon in place of a fresh vanilla bean.
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7
If not, then split vanilla bean lengthwise and scrape out the insides.
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8
Return pot to the heat and add vanilla bean scrapings plus the bean itself.
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9
Heat on medium low for 2-3 minutes, stirring constantly.
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10
Remove from heat.
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11
Pour mixture through fine mesh sieve into a new container and discard all solids.
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12
Immerse container in an ice bath to lower the temperature.
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13
IF YOU HAVE AN ICE CREAM MAKER, ADD MIXTURE ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
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14
IF NOT, THEN PERFORM THE FOLLOWING STEPS.
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15
Meanwhile, freeze an empty freezer-safe shallow bowl or pan.
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16
Stainless steel works best, but is not essential.
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17
Place the cold mixture into the cold pan.
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18
Chill for about 20 minutes and check your ice cream.
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19
As the edges start to freeze, scrape the edges and stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream.
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20
This will help make it smooth and creamy.
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21
Return to the freezer.
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22
Stir ice cream vigorously every 30 minutes until it is firmly frozen.
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23
You will need to use a more sturdy spoon to stir as the mixture hardens.
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24
This may be repeated 4 to 5 times until mixture is smooth and creamy.
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25
If ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat and continue the process.
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26
Store ice cream in a sealed freezer container until ready to serve.
