Instructions:
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 180ºF. 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. (Serving size: 1/2 cup).
Calories 177 (14% from fat); Fat 2.7g (sat 1.2g, mono 0.9g, poly 0.3g); Protein 4.4g; Carbohydrates 34.7g; Fiber 0.8g; Cholesterol 67 mg; Iron 0.6mg; Sodium 54mg; Calcium 141mg.
Source: "Cooking Light September 2000, page 158"S(Formatted By:): "Sue MacDonald"Copyright: "Cooking Light 2000"Yield: "3 1/2 cups"
NOTES : It's important to make sure eggs are safe, which means bringing them to a temperature of at least 160º. Be sure to do this slowly over heat no higher than medium so you don't curdle the yolks. Using your heaviest saucepan will control and disperse the heat much better than a thinner pan. The dry milk gives this ice cream a smooth consistency and adds calcium, too.
Posted to: MC-AllCookingLight
Cuisinart Ice Cream Makers
