Prep 30 mins
Cook 30 mins
Use very ripe bananas.
- 2⁄3 cup sugar
- 2 large eggs
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄8 teaspoon salt
- 1 1⁄4 cups milk
- 2 large bananas (very ripe)
- 1 cup light cream
- 1 teaspoon vanilla extract
- 2 tablespoons banana liqueur (optional)
- In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and salt; set aside.
- Bring milk to a boil in a pan; slowly beat the hot milk into the egg/sugar mixture.
- Pour the entire mixture back into the pan and place over low heat.
- 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.
- Remove pan from heat and pour hot custard through a strainer into a large, clean bowl.
- Mash the bananas with a fork until they are creamy (or puree them in a food processor).
- Add the banana puree to the hot custard; mix well.
- Allow the banana custard to cool slightly; stir in the cream, vanilla, and liqueur.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturer’s directions.
- 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.
Awesome and easy. I followed the directions to a "T" and added a few strawberries in when it came to freezing.