Ingredients:
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
Instructions:
It's important to make
sure eggs are safe, which means bringing them to a temperature of at least
160 degrees. 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.
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 degrees 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.
Serves: 7
Nutrition Facts:
Serving: 1/2 cup
Calories 177 g
Fat 2 g,
Cholesterol 67 mg,
Sodium 54 mg
Carbohydrates 34 g
Courtesy Of:Cooking Light
magazine
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