Banana Ice Cream

• 23 cup sugar
• 2 large eggs
• 1 12 tablespoons all-purpose flour
• 18 teaspoon salt
• 1 14 cups milk
• 2 large bananas (very ripe)
• 1 cup light cream
• 1 teaspoon vanilla extract
• 2 tablespoons banana liqueur (optional)

1. In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the flour and salt; set aside.
2. Bring milk to a boil in a pan; slowly beat the hot milk into the egg/sugar mixture.
3. Pour the entire mixture back into the pan and place over low heat.
4. Stir constantly with a whisk or wooden spoon until the custard thickens slightly; be careful not to let the mixture boil or the eggs will scramble.
5. Remove pan from heat and pour hot custard through a strainer into a large, clean bowl.
6. Mash the bananas with a fork until they are creamy (or puree them in a food processor).
7. Add the banana puree to the hot custard; mix well.
8. Allow the banana custard to cool slightly; stir in the cream, vanilla, and liqueur.
9. Cover and refrigerate until cold or overnight.
10. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturers directions.
11. When finished, the ice cream should be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

sugar, eggs, flour, salt, milk, bananas, light cream, vanilla, banana liqueur

Taken from www.food.com/recipe/banana-ice-cream-208598 (may not work)