2/3 c sugar (scant)
2 large eggs
11/2 T flour
pinch salt
1 1/4 c cream
1 c milk
2 large very ripe bananas
1 t vanilla
In mixing bowl, beat the eggs, then add sugar and beat until thickened. Add flour and salt and beat in well; set aside.
Scald the cream and milk in a heavy bottom pan (do not boil). Remove from heat; slowly add to egg mixture, beating constantly. Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil). Remove from heat and add bananas and vanilla. Stir and chill until cold at least 2 hours or overnight.
Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
Yankee Pantry 