Creamy Banana Custard Ice Cream

Instructions

1. 1

   In a large heavy saucepan, heat the half-and-half to 175°F. Stir in the sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs, then return the egg mixture to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches 160°F and coats the back of a metal spoon.

2. 2

   Remove from heat and quickly cool the custard by placing the pan in a bowl of ice water, stirring for 2 minutes. Stir in the whipping cream, evaporated milk, and vanilla. Press plastic wrap directly on the surface of the custard and refrigerate for several hours or overnight.

3. 3

   Stir the mashed bananas into the chilled custard. Fill the cylinder of an ice cream maker two-thirds full and freeze according to the manufacturer's instructions. Transfer the frozen ice cream to a freezer-safe container and freeze for 2-4 hours before serving.