Banana Ice Cream

8 Servings

2 c whole milk
1 T custard powder
2 egg yolks
1/2 c sweetened condensed milk
3/4 c evaporated milk
3 bananas, pureed

Mix custard powder to a paste with a little of the milk. Bring remainder of milk to boil and stir in paste and beaten egg yolks. Cook over low fire for 3 minutes.
Stir until cool, then mix in condensed and evaporated milk and banana puree. Set to freeze. When very firm pack in container lined with wax paper; leave edge to overhang. Cover. Store in freezer.