Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Banana-Maple Ice Cream
 
For 7 servings.

• 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
  
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.

1. 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.

2. 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.

Yield: 3-1/2 cups (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; CARB 34.7g; FIBER 0.8g; CHOL 67mg; IRON 0.6mg; SODIUM 54mg; CALC 141mg