Banana Ice Cream

Adapted from: tasteofhome.com

4 cups half and half

2 1/2 cups sugar

Dash of salt

4 eggs, lightly beaten

4 cups heavy whipping cream

1 (5 oz) can evaporated milk

1 Tbsp. vanilla extract

4 large very ripe bananas, mashed (you will not need these until right before putting custard in ice cream maker)

In a large 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 it reaches 160° and coats the back of a metal spoon. Remove from heat; cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, evaporated milk, and vanilla. Press plastic wrap onto surface and custard and refrigerate for several hours or overnight. Before putting into cylinder of ice cream maker, add bananas. Churn according to ice cream maker directions. 

My Grandma always made the best banana ice cream. Honestly, every ice cream that she made was wonderful, but banana was always a nice treat, and it was so incredibly refreshing during the summer! Hers was always creamy and packed with a great banana flavor. This recipe is close to hers, and I can truly say that it is the best ice cream I have ever had! It is super creamy and rich, and 4 bananas gives it just the right flavor. This custard would make a great base for other ice cream flavors, and although it is a bit time consuming, it is well worth the effort. I will say that I walked away from the stove while I was waiting for the egg mixture to heat back up, and I ended up with a few bits of scrambled egg. If this happens to you, don't stress! I just poured the entire mixture through a strainer and it was good as new. If you have kiddos that love bananas (like our son), they will adore this ice cream!