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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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Lowfat but nice and creamy! Ingredients:
1 1/2 cups 2% low-fat milk, divided |
1/4 cup sugar |
2 large egg yolks |
1/4 cup nonfat dry milk powder |
1 teaspoon vanilla extract |
1 cup mashed ripe banana (about 2 medium) |
1/2 cup maple syrup |
Directions:
1. Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk.
2. Place over medium heat, stirring constantly.
3. Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat.
4. Pour custard into a cool bowl; place over ice water to cool completely.
5. Combine 1/2 cup milk, dry milk, and vanilla.
6. Stir in custard, banana, and syrup. Cover and chill.
7. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
8. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
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