Ingredients
5 cups fat-free milk, divided1 cup egg substitute2 cans (14 ounces each) fat-free sweetened condensed milk2 medium ripe bananas, mashed2 tablespoons lime juice1 tablespoon vanilla extract3/4 cup fat-free chocolate ice cream topping1/2 cup chopped pecans1/4 cup chopped maraschino cherries
Preparation
In a heavy saucepan, combine 2-1/2 cups fat-free milk and egg substitute. Cook over low heat until mixture is thick enough to coat a metal spoon and reaches at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in condensed milk and remaining fat-free milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
Combine bananas, lime juice and vanilla; stir into custard mixture. Fill ice cream freezer two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion; gently fold in chocolate topping, pecans and cherries. Freeze 2-4 hours or until firm.
