- 1 1/2 cups 2% reduced-fat milk, divided
- 1/4 sugar
- 2 large egg yolks
- 1/4 nonfat dry milk
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed (about 2 medium)
- 1/2 maple syrup
Combine 1 cup milk, sugar and egg yolks in small, heavy saucepan; stir well with whisk. Place over medium heat, stirring constantly. Cook 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat. Pour custard into 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 freezer can of ice cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into freezer-safe container; cover and freeze 1 hour or until firm..