4 eggs, separated
1 1/2 to 2 c. of sugar (to taste)
1 envelope plain gelatin
1 tall can evaporated milk
3 to 4 ripe bananas, mashed
1 tsp. vanilla
Dash of salt
Sweet milk

Beat egg whites until stiff and set aside.

Mix sugar, gelatin, add egg yolks to sugar (mix well) add bananas. Gradually add evaporated milk and vanilla. Fold in beaten egg whites and add milk to within 4 to 5 inches to top of ice cream freezer can.