Directions

• In a large heavy saucepan, heat half-and-half to 175°; stir in
• sugar and salt until dissolved. Whisk a small amount of hot mixture
• into eggs. Return all to the pan, whisking constantly. Cook and stir
• over low heat until mixture reaches 160° and coats the back of a
• metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice
• water; stir for 2 minutes. Stir in the whipping cream, milk and
• vanilla. Press plastic wrap onto surface of custard. Refrigerate for
• several hours or overnight.
• Stir in bananas. Fill cylinder of ice cream freezer two-thirds full;
• freeze according to manufacturer’s directions. Refrigerate remaining
• mixture until ready to freeze. When ice cream is frozen, transfer to
• a freezer container; freeze for 2-4 hours before serving. Yield: 3
• quarts.