Banana-Maple Ice Cream
Nutritional Info
- Amount Per Serving
- Calories: 163.7
- Total Fat: 2.5 g
- Cholesterol: 63.7 mg
- Sodium: 35.4 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
View full nutritional breakdown of Banana-Maple Ice Cream calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Ingredients
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INGREDIENTS FOR 7 SERVINGS:1-1/2 cups 2% reduced-fat milk, divided1/4 cup sugar2 large egg yolks1/4 cup nonfat dry milk1 teaspoon vanilla extract1 cup mashed ripe banana (about 2 medium)1/2 cup maple syrup
Directions
INSTRUCTIONS:
It's important to make sure eggs are safe, which means bringing them
to a temperature of at least 160 degrees. Be sure to do this slowly
over heat no higher than medium so you don't curdle the yolks. Using
your heaviest saucepan will control and disperse the heat much better
than a thinner pan. The dry milk gives this ice cream a smooth
consistency and adds calcium, too.
1. 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 180 degrees
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.
2. 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. Yield:
3-1/2 cups (serving size: 1/2 cup).
For more cool and refreshing icebox desserts, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
It's important to make sure eggs are safe, which means bringing them
to a temperature of at least 160 degrees. Be sure to do this slowly
over heat no higher than medium so you don't curdle the yolks. Using
your heaviest saucepan will control and disperse the heat much better
than a thinner pan. The dry milk gives this ice cream a smooth
consistency and adds calcium, too.
1. 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 180 degrees
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.
2. 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. Yield:
3-1/2 cups (serving size: 1/2 cup).
For more cool and refreshing icebox desserts, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
