Rich Gluten Free Banana Ice Cream

Ingredients:

• 1/2 - 3/4 cup sugar (depending upon your tastes)*
• 3 large eggs
• 1 1/4 cup ripe banana, mashed
• 1-3/4 cups non-fat milk
• 1/2 cup heavy whipping cream (or half & half)
• 1 teaspoon pure vanilla extract
• 3/4 cup walnuts, chopped (optional)

Instructions:

1. In a food processor blend sugar, eggs and bananas.
2. Bring non-fat milk and cream to a boil in heavy 2 qt. saucepan.
3. Add half of the milk mixture to the food processor a little bit at a time until well blended. Do not add it all at once or will end up with scrambled eggs in the mixture.
4. Add the above mixture back to the rest of the milk mixture left in the pan.
5. Cook over medium heat, stirring continuously with a wooden spoon, until mixture coats the back of spoon like when you make pudding, (do not allow boil). If you see any lumps use a whisk and whisk them out.
6. Remove from heat and allow to cool in refrigerator until at least room temperature, but cold is preferred.
7. Stir in the vanilla.
8. Add cold mixture to ice cream machine according to directions provided by manufacturer. I have a 2 qt. Cuisinart and it took about 30 minutes to freeze. If adding nuts, add them when the ice cream is almost frozen, at the end. I prefer my nuts more crunchy and just add them to the top of the ice cream or stir them in before serving.
9. Freeze for at least 2 hours.
10. Freeze leftovers in air tight container. Thaw out for about 15 minutes before serving or take your chances in the microwave for a few seconds at a time, testing for the desired softness. I place a double batch of this recipe, after it has been frozen for about a day, in the microwave for about 60 seconds or more. Therefore, one quart should be soft enough after 30 seconds on high.
11. Top with your favorite topping. My husband likes chocolate morsels and I love walnuts.
12. Makes one quart. If you have a 2 quart machine just double the recipe.

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