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Banana Ice Cream

6 cups cold milk, divided
4 cups half-and-half cream
3 cups sugar
3 eggs, lightly beaten
1 package (3.4 ounces) instant vanilla pudding mix
1 cup orange juice
1 cup lemon juice
1 cup mashed ripe bananas (2 to 3 medium)

In a large saucepan, heat cream and 4 cups milk to 175°; stir in
sugar until dissolved. Whisk a small amount of the hot mixture into
the eggs. Return all to the pan, whisking constantly. Cook and stir
over low heat until mixture reaches at least 160° and coats the

Printed from tasteofhome.com Sep 7, 2008

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Banana Ice Cream cont.

back of a metal spoon. Remove from the heat. Cool quickly by
placing pan in a bowl of ice water; stir for 2 minutes. Press waxed
paper onto surface of custard. Refrigerate for several hours or
overnight. In a large mixing bowl, combine remaining milk and
pudding mix. Beat on low speed for 2 minutes. Stir the juices,
bananas, and pudding into cooled egg mixture. Fill cylinder of
ice cream freezer two-thirds full; freeze according to the
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: about 3-1/2 quarts.