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Banana-Maple Ice Cream

Yield 3 1/2 cups (serving size: 1/2 cup)

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

Nutrition Information

  • calories 177
  • caloriesfromfat 14 %
  • fat 2.7 g
  • satfat 1.2 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 4.4 g
  • carbohydrate 34.7 g
  • fiber 0.8 g
  • cholesterol 67 mg
  • iron 0.6 mg
  • sodium 54 mg
  • calcium 141 mg

How to Make It

  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.