You can’t go wrong with Homemade Banana Ice Cream! It’s just so creamy, dreamy, delicious!
- 6 large eggs
- 1 cup granulated sugar
- 2 cups evaporated milk
- 1 (4 ounce) box vanilla Junket ice cream mix
- 2 cups non dairy creamer (it’s a powder)
- 6 ripe bananas, mashed
- Use at least a 4 quart old-fashioned ice cream maker or a modern ice maker according to manufacturer’s instructions. If the bowl of the ice cream maker requires chilling beforehand, be sure to place the bowl in the freezer the night before.
- In a large mixing bowl, whisk together the eggs and sugar until thoroughly combined.
- In a large heavy saucepan, heat evaporated milk over medium-low heat until just barely simmering, stirring frequently. Turn heat to low.
- Slowly whisk the egg/sugar mixture into the hot evaporated milk mixture, whisking constantly until well combined. Turn heat back to medium-low and continue to stir continuously until mixture thickens and coats the back of the spoon, about 8-10 minutes.
- Remove from the heat. Whisk in the vanilla junket and non dairy creamer. Fold in the mashed bananas.
- Pour mixture into the ice cream maker can. Freeze according to manufacturer’s instructions.
- Once ice cream is frozen, serve immediately or spoon into a freezer-safe container and store in the freezer until ready to serve.