Banana Ice Cream
|Milk||3⁄4 Pint (450 Milliliter)|
|Caster sugar||6 Ounce (115 Gram)|
|Eggs||3 , beaten|
|Vanilla essence||1 Teaspoon|
|Double cream||3⁄4 Pint (450 Milliliter)|
|Bananas||6 , mashed|
Put the milk, sugar and eggs in a small pan and heat gently, stirring constantly, until the mixture thickens.
Strain into a bowl and add the vanilla essence.
Leave to cool.
Whip the cream until slightly thickened and fold into the cooled custard.
Stir in the mashed bananas.
Pour into a rigid freezerproof container, cover, seal and freeze until firm.
Transfer to the refrigerator about 1 hour before serving to soften.
Transfer to a large chilled glass dish to serve.