Recipe by Cooking Light September 2000


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

177 calories; calories from fat 14%; fat 2.7g; saturated fat 1.2g; mono fat 0.9g; poly fat 0.3g; protein 4.4g; carbohydrates 34.7g; fiber 0.8g; cholesterol 67mg; iron 0.6mg; sodium 54mg; calcium 141mg.