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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, heat milk over medium heat until bubbles form around edges of hte pan. Set aside and cover to keep hot. | 2. In a blender or food processor, puree the bananas, lemon juice and 1/4 cup sugar until smooth. Set aside. | 3. In the blender or food processor, beat the remaining 1/4 cup sugar and egg yolks until thick. WIth the machine running, gradually add the hot milk. Return the mixture to the sauce pan. | 4. Cook over medium-low heat, stirring constantly with a wooden spoon 6 to 8 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and place pan in the bowl of an ice bath. Stir for 2 minutes to cool. Then stir in banana mixture. Cover and chill for at least 2 hours or until thoroughly chilled. | 5. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4 1/2	cups		669.78	52.4844	34.586999999999996	35.9046
banana	4		peeled chopped	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
egg yolk	5			273.7	3.0515	13.481	22.559

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.