BANANA ICE CREAM2 eggs
1/2 cup granulated sugar
1 tbsp all-purpose flour
1 1/2-cups table cream (18%)
3 large ripe bananas
1/4 cup milk
1 tsp freshly squeezed lemon juice
1 tsp vanilla
In a bowl, whisk eggs with sugar until thickened and pale yellow. Whisk in flour and set aside.
In a medium saucepan over medium-low heat, bring cream to a simmer.
Gradually whisk cream into the egg mixture. Return entire mixture to the saucepan. Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let the mixture boil.
Strain into a clean large bowl. Let cool to room temperature.
In a
food processor, puree bananas with milk until smooth.
Pour bananas into cream mixture, scraping the sides of the bowl. Stir in lemon juice and vanilla. Cover and refrigerate until cold or overnight.
WHEN READY TO MAKE ICE CREAM:Stir cream mixture and transfer to
ice cream maker. Freeze according to maker's instructions.
Adapted from unknown source
