4 cups half-and-half cream
2-1/2 cups Sugarlesse™
4 eggs, lightly beaten
4 cups heavy whipping cream
1 can (5 ounces) evaporated milk
1 tablespoon vanilla extract
2 cups mashed ripe bananas (4 to 5 medium)
In a large heavy saucepan, heat half-and-half to 175°F; stir in Sugarlesse™ and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160°F and coats the back of a metal spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Yield: 3 quarts / 24 servings
Banana Ice Cream
Your comment will be posted after it is approved.
Leave a Reply.
Desserts and Sweets that are Good for You
It’s sweets and dessert time! It seems though that it’s sweets and dessert time any time these days, isn’t it?