Frozen Banana Custard Recipe - Cooking Index
Frozen Banana Custard Recipe - Cooking Index
| 2 cups | 474ml | Milk |
| 4 cups | 792g / 27oz | Eggs (large) |
| 1 cup | 160g / 5.6oz | Dark-brown sugar |
| 1 teaspoon | 5ml | Vanilla |
| 3 teaspoons | 15ml | Ripe bananas - peeled (large) |
| Fresh raspberries - for serving | ||
| Mint sprigs - for serving | ||
| Uncle Bill's Hot Fudge Sauce - see * Note |
* Note: See the "Uncle Bill's Hot Fudge Sauce" recipe which is included in this collection.
In a medium saucepan, bring the milk just to a boil over medium-high heat. Remove from the heat and allow to cool slightly.
In a mixing bowl, combine the eggs, sugar, and vanilla. Stir in 1/2 cup of the warm milk into the egg mixture, then pour all the egg mixture into the pan with the milk. Over medium-low heat, whisk constantly until the mixture thickens slightly and will coat the back of a spoon. Do not allow to boil.
Place the bananas in a food processor and pulse to a smooth puree. Add the warm custard mixture and pulse 2 to 3 times, scraping down the sides of the bowl as necessary, until the mixture is evenly blended. Cool the custard to room temperature, then place in an ice cream maker and process according to manufacturer's instructions. Serve in cups, covered with Uncle Bill's Hot Fudge Sauce and garnish with a few raspberries and a sprig of mint.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6236 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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