Imperial:

4 bananas, mashed
1/2 pt. vanilla custard
8 oz. sugar
1/2 pt. cream, whipped
1 sliced banana to decorate
Cochineal (red food coloring)

Metric:

4 bananas, mashed
250 ml. vanilla custard
225 g. sugar
250 ml. cream, whipped
1 sliced banana to decorate
Cochineal (red food coloring)

American:

4 bananas, mashed
1 1/4 c. vanilla custard
1 c. sugar
1 1/4 c. cream, whipped
1 banana to decorate
Cochineal (red food coloring)

VANILLA CUSTARD:

Imperial:

2 eggs or 3 to 4 egg yolks
1/2 pt. milk
2 oz. sugar
1/8 tsp. salt
1 tsp. vanilla extract or vanilla bean

Metric:

2 eggs or 3 to 4 egg yolks
250 ml. milk
50 g. sugar
1/8 tsp. salt
1 tsp. vanilla extract or vanilla bean

American:

2 eggs or 3 to 4 egg yolks
1 1/4 c. milk
1/4 c. sugar
1/8 tsp. salt
1 tsp. vanilla extract or vanilla bean

VANILLA CUSTARD METHOD:

Beat eggs or egg yolks with sugar and salt. Bring milk to boiling point and stir quickly into eggs. Cook the egg and milk mixture over hot water, in a double boiler or a bain-marie, stirring constantly until the custard thickens. Do not over cook it; take it off the heat source as soon as it begins to thicken and cool it before use. To flavor it, either put a vanilla bean into the milk while it is heating (take it our before mixing milk and eggs; it can be washed and dried for later use) or add vanilla extract, 1/2 to 1 teaspoonful, after taking the custard from the heat.

ICE CREAM:

Mix mashed banana with the custard and sugar, fold in the whipped cream and add a few drops of cochineal. Freeze and serve decorated with the sliced banana.