Banana-Maple Ice Cream



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

Recipe from

Cooking Light

Nutritional 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


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


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.

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.