Raspberry−Banana Ice Cream

Instructions

1. 1

   Whole milk (to fill if needed) Custard 1 quart milk 1 cup granulated sugar 3 egg yolks, beaten 2 tablespoons cornstarch Dash of salt Mix sugar, egg yolks, cornstarch and salt, adding a little milk to make a smooth paste.

2. 2

   Bring 1-quart of milk to boiling point and pour paste in slowly, stirring constantly and cooking only long enough to coat the spoon.

3. 3

   Remove from heat, cool and refrigerate until cold.

4. 4

   Dissolve in a little boiling water (1/2 cup) the raspberry gelatin.

5. 5

   Mash bananas.

6. 6

   When ready to freeze, pour the cold custard into 1/2 gallon freezer; add raspberry gelatin, mashed bananas, 2 cups sugar and 2 cans Pet milk, filling to 3/4 full with needed amount of whole milk.

7. 7

   Last, fold in the stiffly beaten egg whites.