Banana Macadamia Nut Ice Cream

1 cup sugar
1 tablespoon cornstarch
1 cup half-and-half
1 cup milk
3 eggs, slightly beaten
1 cup whipping cream
1 teaspoon vanilla extract
2 medium bananas, mashed
1 tablespoon lemon juice
2-1/2 ounces macadamia nuts, finely chopped (1/2 cup)

In a medium saucepan, combine sugar and cornstarch. Stir in half-and-half and milk. Cook and stir over low heat until mixture thickens slightly. Simmer 1 minute longer to cook cornstarch. Stir 1 cup hot cornstarch mixture into beaten eggs. Stir egg mixture into remaining cornstarch mixture. Cook and stir 2 minutes until smooth and thickened. Stir in whipping cream, vanilla, mashed bananas and lemon juice. Cool to room temperature.

Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions.

When the ice cream is “soft-serve” consistency, slowly pour in the nuts and allow it to mix for another 2 to 3 minutes.

Makes about 2 quarts.

Family Recipes