Banana-Maple Ice Cream (4 PTS) Recipe - Cooking Index
Banana-Maple Ice Cream (4 PTS) Recipe - Cooking Index
| 1 1/2 cups | 355ml | 2% low-fat milk - divided |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 cups | 396g / 13oz | Egg yolks (large) |
| 1/4 cup | 59ml | Nonfat dry milk |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 237ml | Mashed banana - (about 2 medium) |
| 1/2 cup | 164g / 5.8oz | Maple syrup |
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 180º 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. (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; Carbohydrates 34.7g; Fiber 0.8g; Cholesterol 67 mg; Iron 0.6mg;
Sodium 54mg; Calcium 141mg.
Source:
Cooking Light September 2000, page 158 - S(Formatted By:): - Sue MacDonald - Copyright: - Cooking Light 2000 - Yield: - 3 1/2 cups
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