2 c. heavy whipping cream (1 Pint)
1 cup whole milk
1 inch split vanilla bean (optional)
2 eggs (whole)
1 c. sugar
1 teaspoon vanilla extract
2 peeled bananas (medium)

Add whipping cream, whole milk, and vanilla bean in a pan and simmer for 15 to 20 minutes. Stir constantly and do not cover.

In a separate bowl mix the eggs and sugar until well blended.

After the cream and milk has been simmering, take out the vanilla bean and add the egg/sugar mixture to the pan, maintaining the simmer and the stirring.

When this begins to thicken (approx 3-5 minutes) remove from heat, cover with plastic wrap (tight to the mixture), and put in the fridge until completely cool.

Once cool add the bananas (diced), the mixture, and the vanilla extract into a blender and blend for 4 minutes on high or until it looks slightly frothy.

Immediately (do not let mixture settle) put this in your ice cream machine and chill per the machine's instructions. It will make just under 2 quarts, perfect for a 2 quart machine and to add in fixings per your pleasure (chocolate chips are great).

If you have a 1 quart machine either 1/2 the ingredients or re-whip the 2nd half and process two batches.

Submitted by: Steve Mast