| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
24 |
servings |
INGREDIENTS
| 5 |
c |
1% Low-Fat Milk |
| 4 |
lg |
Egg Yolks |
| 28 |
oz |
Fat-Free Sweetened Condensed Milk |
| 2 |
c |
Mashed Bananas |
| 2 |
tb |
Fresh Lime Juice |
| 2 |
tb |
Vanilla Extract |
| 3/4 |
c |
Fat-Free Double Chocolate Sundae Syrup |
| 1/2 |
c |
Chopped Pecans; Toasted |
| 1/3 |
c |
Maraschino Cherries |
INSTRUCTIONS
Combine 2 1/2 cups 1% low-fat milk and egg yolks in a medium, heavy
saucepan; stir well with a whisk. Cook over medium heat 10 minutes or
until mixture thickens and coats a spoon, stirring constantly (do not
boil). Combine egg yolk mixture, 2 1/2 cups 1% low-fat milk, and
condensed milk, and condensed milk in a large bowl, and stir well.
Cover and chill completely. Add banana, lime juice, and vanilla to
milk mixture; stir well. Pour mixture into the freezer can of an
ice-cream freezer, and freeze according to manufacturer's
instructions. Spoon ice cream into a large freezer-safe container;
fold in syrup, pecans, and cherries. Cover and freeze 2 hours or
until firm.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Sep 15, 1999, converted by MM_Buster v2.0l.
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