Banana Ice Cream Not Your Mommas Chunky Monkey! - milk

Method

• In a heavy bottomed saucepan or double boiler, add the sugar, salt & evaporated milk.
• Heat until simmering, stirring frequently.
• Reduce heat to low.
• Beat the egg yolks until light & temper with a 1/2 cup of milk mixture, adding the hot milk/sugar mixture a couple of tablespoons at a time, mixing well with each addition.
• Pour the tempered egg back into sugar, salt, evaporated milk mixture & gently cook until the mixture thickens & covers the back of a wooden spoon.
• Do not let come to a boil as the eggs will cook & curdle.
• Add the half & half & continue to cook until the mixture thickens again.
• Remove from heat, add the very ripe banana (whole or chunked is fine), vanilla & whipping cream.
• Cool, stirring gently (no need to break up banana).
• When it cools to room temp, cover & chill in fridge at least 4 hours to overnight.
• Remove the banana & snack on it (cook's treat).
• Churn in your ice cream maker's canister according to how it works.
• As it churns, take the remaining bananas, slice & toss with lemon juice & add them in during the final minute or so of churning.
• Serve immediately or ripen several hours in the freezer - banana flavor increases with ripening.
• Enjoy.