Directions:
- In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
- Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.38 Kcal (839 kJ) | ||
| Calories from fat | 117.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.07g | 20% | |
|---|---|---|---|
| Cholesterol | 69.95mg | 23% | |
| Sodium | 42.75mg | 2% | |
| Potassium | 149.31mg | 3% | |
| Total Carbs | 19.29g | 6% | |
| Sugars | 14.57g | 58% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 199.07 Kcal (833 kJ) | ||
| Calories from fat | 116.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 20% | |
|---|---|---|---|
| Cholesterol | 69.49mg | 23% | |
| Sodium | 42.47mg | 2% | |
| Potassium | 148.34mg | 3% | |
| Total Carbs | 19.16g | 6% | |
| Sugars | 14.48g | 58% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 63.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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