BANANA-MAPLE ICE CREAM It's important to make sure eggs are safe, which means bringing them to a temperature of at least 160°F. Be sure to do this slowly over heat no higher than medium so you don't curdle the yolks. Using your heaviest saucepan will control and disperse the heat much better than a thinner pan. The dry milk gives this ice cream a smooth consistency and adds calcium, too. 1 1/2 cups 2% reduced-fat milk, divided 1/4 cup sugar 2 large egg yolks 1/4 cup nonfat dry milk 1 teaspoon vanilla extract 1 cup mashed ripe banana (about 2 medium) 1/2 cup maple syrup

Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk. Place over medium heat, stirring constantly. Cook for 8 minutes or until mixture reaches 180°F and is slightly thickened (do not boil). Remove from heat. Pour custard into a cool bowl; place over ice water to cool completely. Combine 1/2 cup milk, dry milk, and vanilla. Stir in custard, banana, and syrup. Cover and chill.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Makes 3 1/2 cups.

1 Serving - 1/2 cup: Calories: 199 (Cal. from fat: 14%), Fat: 2.7g (Saturated: 1.2g), Cholesterol: 67mg, Sodium: 54mg, Carbohydrate: 34.7g, Protein: 4.4g.

[Cooking Light, September 2000]