1 c. sugar
1/4 tsp. salt
5 egg yolks, slightly beaten
2 c. heavy cream
5 lg. bananas
1 1/2 tsp. fresh lemon juice
3 c. light cream

1. In double boiler stir sugar, salt, egg yolks and 2 cups light cream. Cook until mixture coats spoon.

2. Mash bananas and add lemon juice.

3. Add remaining cream and bananas to cooled egg yolk mixture, mix well and add to ice cream freezer. Yield: 1/2 gallon.