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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Ice-Cream Sandwiches Ingredients:
1 1/2 cups 2% reduced-fat milk, divided |
1/4 cup sugar |
2 large egg yolks |
1/4 cup nonfat dry milk |
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. Place over medium heat, stirring constantly. Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat. Pour custard into a cool bowl; place over ice water to cool completely. Combine 1/2 cup milk, dry milk, and vanilla. Stir in custard, banana, and syrup. Cover and chill.
2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
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