Yummy to the Tummy!

Hello, F.O.T.E.'s,
We just finished off a batch of an old family recipe. Growing up, one of the biggest delights was Mama and Daddy whipping up a canister of banana ice cream. MMMMMmmm! Mama always liked her ice cream *icy* not *creamy*. LOL So, I grew up thinking that expensive gourmet stuff was GROSS!! It wasn't cold enough...too soft. :-) So, really, I guess what Mama made was more ice milk than ice cream. Whatever it was, it was GOOD!
Anyway, today I noticed the bananas I bought last week were getting overripe. I knew it'd been a long time since we made ice cream (the youngest children didn't even remember!)...and we had all the ingredients, including the bagged ice and rock salt...I knew where the ice cream freezer was...soooo....
The rest is history. It was all slurped up in a hurry, except for about 2 cups of the stuff that we put in a storage box and slid into the freezer. I imagine it will incite rioting in the future. LOL
The recipe is one Mama got from the Farm Bureau, I believe. She used it since she first got married. I'll include it below, with my modifications:

'Nanner Cream'

2 qts milk
3 cups sugar (I just had a bit over 2 cups...it tasted fine, I thought)
4 eggs, well beaten (I only had 3, so that's what I used)
can of evaporated milk (Mama called it 'Milnot')
2 t vanilla extract
1 t salt

Mix all up in medium sized saucepan. Cook on medium, stirring constantly until mixture steams, about 20 minutes. Cool in fridge. Mash (or process) 2-3 bananas and add to mixture. Freeze in freezer.



Now, Mama never did the "cool in fridge" part--took too long. LOL I do that part, because usually I have to do things in stages anyway.
The 4th of July is coming up, so this might be a fun way to celebrate. :-)
Gotta run...

Y'all keep your wool dry (and un-sticky!)
The Ewe